Great chefs’ recipes: Simmenthal of Piedmont Fassone

Simmenthal and recipes of famous chefs? You can do it!  Chef Giuseppe Iannotti of the restaurant Kresios in Castelvenere (Bn) has thought to this with a recipe of Italian haute cuisine. Simmenthal of Fassone beef tongue with yellow tomato ketchup. Excellent raw materials for a dish apparently pop! Ingredients for 4 people:

• 1 Fassone beef tongue
• Salt
• Flavors: onion, celery, carrots, bay leaves, cloves and cinnamon
• 250 ml of water
• 5 g (per half liter of broth) of Agar Agar *
• 3 g sitchuan pepper
• 200 g peeled yellow tomatoes
• a prune
• 1 pinch of sugar
• 1 teaspoon Falanghina vinegar
• 1 clove garlic
• 2 tablespoons extra virgin olive oil
• Wire of dehydrated red pepper
• Bronte pistachios
• Spicy Roasted Corn
• Seasoned cheddar potatoes

Procedure: For the language: Put in a large pot full of water the tongue, the flavors and salt. Boil for about 2 hours and then drain the tongue and peal. Keep the broth, then cut the tongue thinly and put it in square molds. Unite 250 grams of stock, in which was infused pepper, 250 grams of water and Agar Agar, increasing to 90 ° C and pour into molds. For the ketchup: Fry the garlic and the dried plum in oil, add tomatoes and let it on the fire for a couple of minutes. Add the vinegar, sugar and blend finely all in the mix. Serve the tongue cube putting it on a bed of sprouts, place the ketchup into the tube, wire of dehydrated red pepper and a touch of crunchy toasted corn, pistachio and cheddar chips. www.kresios.com Photo Laurenzi Consulting