LINGUINE WITH GARLIC, OIL, PEPPER AND AGED VEAL KIDNEY
- AGED VEAL KIDNEY
- Veal kidney
- Milk
- Water, as required
- Lime juice, as required
- Salt, to taste
- Sugar, to taste
- Thyme, to taste
- Sage, to taste
- PEPPERS AND SAUCE
- Voghera peppers
- Shallot
- Black garlic, to taste
- EVO oil, to taste
- Miso, to taste
- Rice vinegar, to taste
- BURGUNDELLA CHEESE SAUCE
- Burgundella cheese
- Milk
- Cornflour, as required
- PASTA
- Barilla Al Bronzo Linguine
- Rue leaves, as required
- Nasturtium leaves, as required
- Borage leaves, as required
- Calendula petals, as required
Linguine
CHEF'S NOTE
Alessandro Cerutti - Bruma Restaurant
“In my approach to flavour, it’s essential to use the whole ingredient, leaving nothing to waste. I enjoy elevating humble produce through traditional methods, as with this cured veal kidney, which brings depth and complexity to a sauce made from Voghera peppers, a speciality of my native Pavese region.”