Chef: Norbert Niederkofler

Calamarata with veal tonge, marinated char and creamed ricotta

  • PT100M 100min
  • 4
    difficulty

Ingredients

  • 280 g Calamarata n° 129
  • 1 veal tongue
  • 300 g cleaned char
  • ½ leek
  • 50 g fennel
  • 2 lemons
  • 2 pieces orange peel
  • 3 carrots
  • 2 celery stalks
  • 2 white onions
  • 1 sachet bouquet garni
  • 1 garlic clove
  • 5 g fresh dill
  • 30 g celery leaves
  • 350 g light chicken stock
  • 200 g ricotta
  • 40 g cream
  • 250 g sugar
  • cloves, juniper berries, extra virgin olive oil, rosemary-infused olive oil, fine and coarse salt, ground pepper and peppercorns, Maldon salt, fresh herbs to use as garnish
Calamarata n° 129


Preparation

Veal tonguePlace the following ingredients in a large pot: the veal tongue, with the 3 carrots, the 2 celery stalks, the 2 white onions, the bouquet garni, the garlic clove, some peppercorns, a few cloves, the juniper berries and a tablespoon of coarse salt. Cover with cold water and bring to a simmer. Cook for approximately 4 hours. Allow the tongue to cool, then clean and dice it.CharMix 300 g of salt with 200 g of sugar, 50 g of chopped fennel, 5 g of dill, 30 g of celery, 5 g of peppercorns, 2 small pieces of lemon peel, 2 small pieces of orange peel and the half leek, thinly diced. Rub into the char and leave to marinate in the fridge for about 7-8 hours (depending on the thickness of the fish), making sure to turn it upside-down after 4 hours. Remove the skin, rinse and dry. Dice into small pieces.Candied lemon peelCut the lemon peel Julienne-style (only the yellow part), blanch 5 times, changing the water each time. Add 300 g of water and 50 g of sugar and cook until the liquid turns syrupy. Set aside the peel and the liquid, separately.Creamed ricottaUsing a Thermomix, slowly process the 350 g of light chicken stock, with 40 g of cream at 60°C, then add the 200 g of ricotta and continue to process the ingredients, slowly mixing at 60°C for about 10 minutes. When finished, add the candied lemon syrup (a little bit at a time and according to taste), salt and pepper.PastaCook the calamarata in plenty of salted boiling water. Drain when al dente and obtain a creamy texture by adding a small ladle of cooking water and the rosemary-infused oil (which you can easily make by warming the extra virgin olive oil and adding a whole sprig of rosemary and leaving it to infuse for a few hours). PRESENTATION TIPSHeat the pieces of tongue slightly until warm and season with oil, Maldon salt and pepper. In a small saucepan, heat the creamed ricotta until warm and place it at the bottom of the dish. Tidily arrange the char, tongue, candied lemon peel and the calamarata pasta on top of it. Garnish with fresh herbs.