About the dish that Chef Crippa perceives
When you taste this dish for the first time, the resulting effect is pure amazement.
The palate first perceives the consistency of carpaccio, then aromas of roast, and finally hints of Marsala.
Roast the meat scraps with butter in the kakugama until they start cooking, add the cod , the sage and cook for a few minutes. Add the flour, deglaze with marsala and let evaporate. Add the water, bring to a boil and let it simmer for 5 hours with low heat
Pass the chinoise sauce and reduce it until you get the ideal consistency.
Clean the vegetables and cut them into brunoise. Braise the vegetables with butter in the kakugama, cover with the lid and bring to dark cooking. Deglaze with white wine, dry and season with salt.
Roast the meat with the oil in the kakugama, deglaze with the marsala, dry and add the cold water. Bring to a boil and cook for 3 hours over low heat. Strain with ethamine. Season with salt.
Put a teaspoon of vegetables on the bottom of the plate. Lay the slice of meat on top of the vegetables and nibble the meat with the hot sauce. Garnish with truffle slices, chervil and borage flowers. Serve with the hot meat broth separately.
＊Fassona, also known as Fassona beef, is a brand of lean red meat that is highly cherished in Italy. Fassona cattle are medium-sized, white-haired cows raised in the Piedmont region of northern Italy. Due to their muscular physique, they yield a significant amount of lean red meat. It is said that the local livestock breeders gave this particular cattle a nickname, which eventually became the name of the breed.