Veal Head Milanese Style, Celery Mayonnaise, and Prawn Tartare | Antonino Cannavacciuolo | Chef Reci

Ingredients

• 40g blanched celery leaves
• 30g stale white bread soaked in white vinegar
• 65g extra virgin olive oil
• ¼ clove of garlic, peeled
• 1 egg yolk
• ½ desalted salted anchovy
• Salt, pepper, lemon juice
• 4 Sicilian prawns
• ½ veal head
• 1 egg
• 30g flour
• 30g breadcrumbs
• 1 onion
• 1 celery stalk
• 1 carrot
• 6 peppercorns
• 20g white vinegar
• 2 liters water
• Salt
• 200g clarified butter