Da Vittorio Restaurant, Chicco Cerea: Elephant Ears

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Elephant Ears

[/vc_column_text][vc_empty_space hide_on_mobile=””][vc_column_text]““Tornarei piò indré”, you will never turn back, said Vittorio Cerea to his son Enrico; It was the 30th of August in late summer 2005 and with great sentimental sacrifice Vittorio had transported his historic restaurant from via Roma in Bergamo to the nearby and more convenient Brusaporto. He died in October, but his wife Bruna and his five children still feel his presence among the tables where in 2010 they won their third Michelin star after the first in ’76 and the second in ’96. Great Italian stories, great family stories: one has the ability to stay together and build. With his mother Bruna, who always keeps an eye on things, Enrico ‘Chicco’ leads the now famous kitchen with Bobo, his younger brother. I thank him for the friendliness he has had for me and our wines since the beginning of my enological adventure. Francesco takes care of the wine list and looks after the now legendary catering activity opened decades ago by Vittorio, overcoming the resistance of critics. Rossella masterfully takes care of the dining room and Barbara stays back in Bergamo Alta in the historic Cavour 1880 café and pastry shop. With this story it is easy to understand my pride in pairing our wines with the three-starred recipes of Chicco and his family. “”

Bruno Vespa

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The recipe

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Ingredients for 4 people

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For the pepperoni pesto

1 double Piedmont-style veal cutlet, bone-in (about 2.5 kg)
8 eggs
White bread crumbs
Crumbled “Torinesi” type breadsticks
1 kg of clarified butter
Maldon Salt
70g of butter
Roasted potatoes
Pachino tomatoes seared with garlic and thyme

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Preparation

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1. Clean the meat removing the fat layer that covers it and the flat bone at the base of the cutlet
2. Scrape clean the rib bones.
3. Carefully remove any nerves or tendons from the meat.
4. Now butterfly the cutlet like a book; Pound the butterflied halves carefully between two sheets of baking paper, being careful not to break the cutlet in two: you should now have the two “ears”.
5. Drag them in the beaten egg and then in the bread crumbs mixed with the crumbled breadsticks. Press the bread carefully onto the meat so that it adheres evenly.
6. Heat the clarified butter in a large pan, place the breaded ears in it and brown well.
7. Turn over, using two spatulas, and brown on the other side as well. Salt and finish cooking with some flakes of butter.
8. Serve immediately, accompanying the ears with the roasted potatoes and freshly seared garlic and thyme Pachino tomatoes.