Ingredients

• 500 g heart of veal (240 g clean)
• 350 g salsify or celeriac
• 45 g butter
• 15 g extra virgin olive oil
• 1 star of anise
• 1 clove of garlic
• raspberry vinegar
• chervil
• salt

For the recipe of the heart of calf Divide the heart in half, remove the collateral parts and the cuticles, in order to obtain a central slice, 10-12 cm x 4-5 cm large.
Wash the salsify and cut it with a mandolin into long and very thin slices; cook them in a pan over medium heat with the butter, a clove of garlic and a drop of water for 2-3 minutes. Arrange the slices of salsify on a plate and sprinkle them with the cooking sauce.
Bring abundant salted water to a boil. Cut the heart into thin and regular slices and immerse them in boiling water for a couple of seconds (it is convenient to use tongs).
Arrange the heart slices on top of the salsify, season with a drizzle of oil, a pinch of salt, grated star anise and 1/2 teaspoon of raspberry vinegar, garnished with fresh chervil leaves or other aromatic herbs of your choice.
Advice: you can add the heart cutouts, chopped, to a sauce or to the mixture of meatballs.

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