Softly cooked, risotto, Parmesan, red wine
2,20-pound Beef Sucade
11 oz. Bouquette (Carrot, Union, celery)
Laurel / clove / coriander grains / pepper / thyme / rosemary / garlic
2 Pt veal stock
11 oz. Risotto Acquarello
Extra virgin olive oil “Monocultivar Leccino” Oilalà
1pt 0,9 fl.oz. Red wine
20 fl.oz. Poultry bouillon
3.5 oz. Parmesan
Sear the beef sucade, turn on the bouquette, add the red wine. Add veal stock and then the herbs and spices.
In the oven at 203°F, approximately 5 hours. Take the sucade out of the fluids and strain the stock (gravy). Fry the shallot, cook the risotto, add the bouillon and slowly cook on the edge of the stove. Add Parmesan just before making up the dish, make up the dish with the risotto, put sucade on top of the risotto, add crostini’s and mustard cress.
Serve with the gravy and Monocultivar Leccino olive oil
Courtesy of: Chef Roger Rassin 1 Michelin* at Restaurant “La Rive”, Professor Tulpplein 1, Amsterdam, Holland