Calf’s head by Renzo dal Farra

Calf’s head by Renzo dal Farra

Cald’s head by Renzo dal Farra

Chef Renzo dal Farra

When it considers the high Belluno kitchen is in him mind: Renzo Dal Farra and its balance between tradition – love for the ancient perfumes, raw materials such as lamb of Alpago, the malga’s cheeses, fish lake Santa Croce – and modern touches in the use of techniques and actual firings. Renzo, that in Locanda San Lorenzo is born, grew up and still lives there with his family, is a chef of great experience: each dish, assembled with flair and elegance of the product to the mise en place, expresses precision and taste, without sacrificing a strong flavor that enhances the great quality of the ingredients used.

Main course: its variation lamb of Alpago, which in Belluno is Slow Food. A kitchen that is a tribute to the territory and its excellences: green light thus to strong tastes and concrete flavors, without much aesthetic convoluted.

The recipe that we propose is

Calf’s head

with Lamon beans Belluno IGP valley, shrimp Caorle and lime
calf head
Difficulty: ☆☆☆☆
Preparation time: 1 hour 10 min
Ingredients for 4 people
  • 1 kg. calf’s head with bone
  • 2 onions
  • 1 stalk celery
  • 1 carrot
  • 1 onion
  • 300 gr. Lamon beans of the Valley Belluno IGP
  • 1 garlic cloves
  • 1 potato
  • 8 shrimp Caorle
For the ice cream horseradish
  • 600 gr. cream
  • 400 gr. glucose
  • 300 gr. skimmed milk powder
  • 400 gr. kren

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For the head

Boil the head of veal in salted water with a stick of celery, a carrot and a big onion for about 4-5 hours. When ready to use the skin of the head as a bed on which to place the lean part of the meat of the head itself. Roll with the aid of a sushi wicker mat style and let stand in the refrigerator, tightly bound, for 24 hours.

For Lamon beans

Soak the beans overnight in cold water, after which divide them into two parts. One part will go boiled in a pot with water, onion, bay leaf, garlic and salt. Bake for about 1 hour and a half. The second half of the beans will serve to prepare the cream. then follow the same procedure, but making sure to add a peeled potato in water. After cooking, and after removing the spices, blend the beans together with potatoes and cooking water, then passing it all through a fine sieve.

For the ice cream horseradish

Prepare the base by bringing to a boil 600 grams. of cream, 400 gr. glucose, 300 g. milk, 200 gr. of skimmed milk powder; Cool and add 400 gr. grated horseradish. Arrange in glasses paco jet, freeze and stir at the time. Cut the tails of shrimp in Slices of about half a centimeter and marinate with olive oil, juice and zest lime, salt and pepper.

Apart cut the head into small cubes, heat it gently in a double boiler, mix the beans and season with oil, salt, pepper and a teaspoon of green sauce, made with parsley, anchovies, capers, sweet and sour vegetables, pickles, vinegar and salt. Arrange on the plate about 30 grams. cream of beans, the previously topped head, the prawns marinated and a scoop of ice cream to horseradish. Garnish with the heads of fried shrimp in olive oil.

Cabernet Sauvignon DOC