TRUFFLE FETTUCCINE WITH PRESCINSÊUA CREAM
Place the lightly breaded ossobuco with starch, frozen oil, vegetables and parsley in a vacuum cooking bag. Seal the bag with the special machine and cook with
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Vacuum bag
- Saucepan
- Pot
- Stove
- Oven
- Colander
- Wooden spoon
- Chef's knife
- Paring knife
- Cutting board
Ingredients
- 250 g Fettuccine with truffle Marcozzi di Campofilone
- 4 medium veal shanks
- Cornstarch or rice starch or wheat starch to taste
- 10 milliliters of previously frozen Garda extra virgin olive oil
- 20 g finely chopped celery, carrot and leek previously frozen
- 20 g fresh chopped or dried parsley
- 20 g of mountain pasture butter
- Grana Padano Riserva over 20 months q.b.
- Whole grain salt to taste
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