One of the great dishes of the 'cook of the kings' played by the chef of [bu:r], always fond of classics. A recipe set in time, a perfect example of a technique devoted to gluttony.
Eugenio Boer he is a citizen of the world who has made contamination a distinctive signature of his cooking philosophy. But for the reopening of its premises, the [bu:r] of via Mercalli 22 in Milan, decided to switch to a 100% Italian menu, made entirely with local products, given the aim of paying homage to some of the great traditional recipes and, at the same time, giving help to small producers. Logical choice for a chef native of Liguria, but Sicilian by adoption, who has traveled the peninsula far and wide, working, among other things, also in Trentino-Alto Adige with Norbert Niederkofler at St. Hubertus and in Tuscany with Gaetano Found at Arnolfo. The one that will debut from [bu:r] immediately after the lockdown it will therefore be a menu that will range from North to South with strong notes of Liguria and intense flavors characteristic of the land of the sun.
Twice steak
The setting of the card [bu:r] will remain practically unchanged, with three tasting menus, of which a slightly longer one including a mix of meat and fish, all renewed and in line with the change of season, and the choice à la carte. But the most significant novelty will be represented by the strong reference to the Italian tradition and in this the Risotto Nino Bergese: Interpretation of Boer on one of the classics of the legendary chef from Saluzzo who after being at the service of large families, in 1969 he won the double Michelin star (when in Italy it was the top, since there were no tristellate) with his local La Santa in Genoa. He repeated the recognition, in 1975, at the head of the San Domenico di Imola. "An incredible dish, which has lost none of its charm after half a century," says Boer. «He manages to express a great delicacy starting from a great school technique. I studied it in the whole recipe and updated it to the minimum ". Very well, we add.
Ingredients (for four people)
240 g of Carnaroli rice
80 g of butter
80 g of parmesan cheese 18 months
2 l of vegetable broth (celery, carrot, roasted onion, roasted tomato)
40 ml of untreated lemon juice
Bruno background
1 kg of veal bones
1 celery stick
1 celeriac
2 copper onions
3 carrots
1 garní bouquet (1 leek leaf 1 thyme sprig 1 rosemary sprig 3 sage leaves 1 bay leaf)
20 g of tomato paste
70 ml of red wine
70 ml of red port
Method
Toast the bones in the oven at 190 degrees until the color becomes golden. Meanwhile prepare a mirepoix with all the vegetables, brown it with very little seed oil, add the tomato paste, continue to brown, add the red wine and the port, add the toasted bones – previously put in the oven – and add water until cover more than double the saucepan.
Slowly reduce on the fire with fresh thyme, filter everything, degrease and bring to the consistency of a sauce.
Toast the risotto dry and blend with dry white wine, cook it with the vegetable broth and stir in butter and Parmesan cheese keeping it in the wave, put the lemon juice and finish the stirring.
Arrange the meat sauce on a risotto and put the risotto on board.
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