Serves 4


Veal tartar

200g of chopped veal sirloin, trimmed and portioned into pieces of 50g

30ml of veal juice

Crunchy topping

100g fresh butter cream

100 sugar

100g egg whites

100g flour

Saffron rice cream

50g Carnaroli rice

50g fresh milk

2g saffron threads


White pepper of Penja

Marrow cream

100g of veal shank marrow


Veal tartar

Lay down each slice of meat inside of the Inox ring with a diameter of 10 cm. With the aid of a meat mallet obtain regular pieces of a thickness of 1⁄2 cm and cool down using a freezer.Cut out the center of each piece forming a circular regular whole in the center of 3 cm of diameter

Crunchy topping

Inside a large bowl, combine the elements in sequence until obtaining a smooth and homogeneous mixture and leave it in the refrigerator for at least 4 hours at a temperature of + 4 °.
Roll out the dough in a rectangular shape and bake in the oven for 4 minutes at 160°, Then wrap the tile around the ring of 3cm diameter and allow to cool off.The tile will have to acquire the shape of a marrow bone.

Saffron rice cream

In a medium casserole combine the elements and cook gently for at least 20 minutes, blend everything and sift.

Marrow cream

Divide the marrow from the bone and blend until you have whipped cream of a nice ivory color.

To serve

Put the meat in the center of the plate bone shaped, and fill the whole with rice saffron cream and bone marrow cream.Finish the dish with three thin fillets of fresh ligurian see anchovy, thyme leaves, lemon and orange brunoise (small cubes).


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