Cooked Sweetbread Tartare | Riccardo Camanini | Chef Recipes | Reporter Gourmet S.r.l.
Cooked Sweetbread Tartare | Riccardo Camanini
Keywords
- |
- Cooked
- Tartare
- Riccardo
- Camanini
- Sweetbread
- Cooked Sweetbread Tartare | Riccardo Camanini
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Ingredients
- 1 whole veal kidney in its fat
- 720 ml aged Marsala wine
- 120 g chopped shallots
- 48 g Edmond Fallot mustard
- 15 ml Groppello vinegar
- 48 ml extra virgin olive oil, Casaliva variety
- 6 g pepper
- 24 g anchovy sauce
- 180 g poultry stock, kidney blood and fat as needed
- 18 g Acacia honey
- Fermented Nebbiolo peels in the testun
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