Reinterpreting tradition: in the kitchen with Andrea Mattasoglio
For our unmissable Wednesday appointment, today we talk about tradition with Andrea Mattasoglio, who starts with an idea of Piedmontese boiled meat to offer us a dish based on veal tongue cooked at low temperature, its stock, asparagus, white asparagus purée, and Parmigiano Reggiano.
The recipe breathes new life into one of the most commonly used offal cuts in Piedmont and meets the modern convenience of our W°pots lines. In fact, for the various stages of his cooking, Andrea has chosen the Millenium casserole, made of die-cast aluminum with its matching lid, the Eterna pan with removable handle, which is also convenient for use in the oven, and the ultra-resistant Pratika Smart Black, with a special "Ceraton" non-stick coating, a true ally for all cooking preparations thanks to the convenience of its ergonomic curved handle.
Let's see how to prepare it:
The tongue is cooked sous vide very slowly with rosemary, extra virgin olive oil and salt, in a Roner at 65 degrees for 12 hours. After 12 hours, the residual juices are filtered and reduced in the Millenium Black saucepan, with a knob of butter to thicken the sauce that will dress the whole dish. The asparagus, both white and green, is cooked in a 28 cm Eterna pan with just a drizzle of oil and a pinch of salt. The white asparagus is then blended with a dash of water, extra virgin olive oil to emulsify, and plenty of Parmesan cheese, until a velvety purée is obtained. But the real magic happens by sautéing the tongue in the Pratika Smart Black pan, with a special Ceraton interior coating that is ultra-scratch resistant, for perfect coating of the meat with flavored butter and incredible non-stick properties, thanks to which you will obtain a truly crispy and flavorful outer layer.
Elevating humble cuts of meat has never been so easy, take Andrea's word for it!
To serve, the white porcelain plate decorated with gold trim is from the Onix White line by Weissestal, truly elegant.
