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Friday July 6th, 2018

Recipes of the Chef

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Beef “Fassona”, fava beans and horseradish

You first need to put the beef to marinate for an hour and a half with salt and brown sugar, while the fava beans are shelled and then boiled and whipped with extravirgin olive oil and salt.
To make the whiskey reduction it is necessry to toast the bones and separately onions, carrots and celery.
The toasted ingredients are boiled for 3-4 days and then passed.
Finally whiskey, previously boiled, is added in order to reduce the alcohol content, and then everything is mixed.
The grated horseradish is boiled with milk to obtain a puree after having blended the mixture.
At the end potatoes and onions are blended and then dried and toasted to create chips.
You can now sear the beef, let it rest and finally create the composition

Ingredients for 3 people

Veal: 500 gr
Brown sugar 300 gr
Rock salt: 700 gr
Fava beans: 1 kg
Horseradish: 1 radish
2 onions, 1 carrot, 1 stalk of celery