LINGUINE WITH GARLIC, OIL, PEPPER AND AGED VEAL KIDNEY

INGREDIENTS

AGED VEAL KIDNEY

• 1 Veal kidney
• 200 ml Milk
• Water, as required
• Lime juice, as required
• Salt, to taste
• Sugar, to taste
• Thyme, to taste
• Sage, to taste

PEPPERS AND SAUCE

• 5 Voghera peppers
• 1 Shallot
• Black garlic, to taste
• EVO oil, to taste
• Miso, to taste
• Rice vinegar, to taste

BURGUNDELLA CHEESE SAUCE

• 100 g Burgundella cheese
• 200 ml Milk
• Cornflour, as required

PASTA

• 340 g Barilla Al Bronzo Linguine
• Rue leaves, as required
• Nasturtium leaves, as required
• Borage leaves, as required
• Calendula petals, as required

PREPARATION

AGED VEAL KINDNEY

1. Rinse the kidney under cold running water. Marinate it in a mixture of water, milk, and lime juice for 4 hours. Drain, pat dry, and remove the central membrane. Season with a balanced mix of salt and sugar, thyme, and sage. Refrigerate for 5 days. Rinse to remove the cure, then hang in the fridge to dry-age for 10–20 days, depending on humidity levels and the size of the kidney.

PEPPERS AND SAUCE

1. Preheat a barbecue. Roast three whole peppers over an open flame until completely blackened. Finely chop the remaining two peppers and sauté them with chopped shallot, black garlic, and olive oil until softened. Combine the charred and sautéed peppers, then blend with miso and rice vinegar to taste. Pass through a fine sieve and chill.

BURGUNDELLA CHEESE SAUCE

1. Warm the Burgundella cheese and milk in a saucepan until fully melted. Add the cornflour and whisk until thickened to a smooth, creamy consistency. Transfer to a squeeze bottle for plating.

PASTA

1. Cook the linguine in plenty of lightly salted water for 11 minutes. Drain, then toss in a pan with the pepper and black garlic sauce to form a glossy emulsion. Plate using a large fork, finishing with an extra spoonful of pepper sauce, small drops of Burgundella sauce, and thin slices of aged kidney. Garnish with some rue, nasturtium, and borage leaves and calendula petals.