Veal with carrots and celery
“Many years ago, when the food guide award dinners at the old Hilton in Rome (now Waldorf Astoria) were endless, at some point I had to abandon them due to professional commitments. But I was sorry to miss one memorable dish and so Heinz Beck admitted me into his kitchen. Seeing him work, I fell in love with the physical commitment involved, and the quality that this produced. Heinz arrived to Rome in 1994 after an almost exclusively German experience. They entrusted him with the ‘La Pergola’, whose name was more of a Roman trattoria style than of a restaurant with starry aspirations. This immediately began an unthinkable revolution for the capital, which had remained far behind the evolution of the North. ‘La Pergola’ went crazy on “live” TV when on ‘Porta a Porta’ in 2001 we announced the achieving of their second Michelin star. And again when he hosted the BMW Guide dinners (which consecrated Heinz as chef of the year in 2004, one year ahead of his third star), he had the great generosity of hosting great emerging chefs who would go on to establish themselves in the following years. The recipes he has dedicated to our wines are a proud plunge into the nostalgia of the past and a promise for the future. “
Ingredients for 4 people
500 gr Veal fillet
250 gr Veal bones and trimmings
Extra virgin olive oil
40 gr Carrots
40 gr Mushrooms
40 gr Leeks
50 gr Tomatoes
1 branch Rosemary
1 bunch Basil
250 ml Red wine
Extra virgin olive oil
100 ml Water
Carrots and Celery
2 Celery stalks
Plate decoration: Tomato dust
Veal: Clean the veal fillet and close the meat in a vacuum bag with thyme, rosemary and salt. Cook in a steam oven at 65 ° C for 35 minutes. Then brown the fillet in a pan with a drizzle of extra virgin olive oil and divide into 4 parts.
Veal gravy: Brown the bones and meat scraps in extra virgin olive oil; drain off the oil, add the previously cleaned and chopped vegetables and the mushrooms.
Brown all, sprinkling, little by little, with red wine and letting it evaporate each time.
Remove from the heat, allow to cool and add the veal stock, basil and rosemary.
Bring to a boil and cook over low heat for 4 hours. During cooking, remove the fat and impurities that come to the surface.
Pass everything through cheesecloth placed over a colander; pour the sauce into a saucepan and reduce it by half.
Carrot Puree:Clean and peel the carrots, cut into rounds and cook in a saucepan with some oil and salt. Process the carrots to reduce them to a puree adding a little broth if necessary.
Celery and Carrots: Wash and clean the vegetables. Dice the carrots into brunoise and cut the celery into thin slices with a mandolin food slicer. Season with extra virgin olive oil and season with salt, if needed.
Preparing the plate
Spread the carrot cream on the base of the plate. Place the veal fillet, previously glazed with the veal sauce, on top. Garnish with a few dots of veal sauce; finish the dish with the carrot brunoise and celery slices. Dust with the tomato powder.