Ingredients
- 4 knots
- 500 g fennel
- 400 g Jerusalem artichoke
- 300 g milk
- 200 g fresh cream
- 2 shallots
- a leek
- lemon
- rosemary
- mustard
- sage
- butter
- dry white wine
- thyme
- grated cheese
- extra virgin olive oil
- salt
- pepper
Duration: 1 h 30 min
Level: Middle
Dose: 4 people
For the recipe of veal noodles with milk and vegetable millefeuille, cook in a small saucepan the milk and cream for 45-50 minutes, obtaining a creamy sauce. Then add the juice and grated rind of half a mole, a few leaves of rosemary, a sprig of thyme and salt; mix and leave to cook for another 10 minutes.
For the nodini: spread a teaspoon of mustard on each knot, season with oil, salt and a few sage leaves and leave to marinate for 30 minutes. Heat a tablespoon of oil in
a pan and cook the codini with shallots, whole with the peel, for a couple of minutes, then turn them on the other side, add 30 g of butter and continue cooking for another 5 minutes. Put the meat and the shallots aside and deglaze the pan with half a glass of white wine, let it evaporate and thicken the cooking surface for 2-3 minutes. Add 2-3 tablespoons in the milk sauce.
For the vegetable millefeuille: peel the Jerusalem artichokes, clean the fennel and cut into thin slices. Peel the leek and divide it into sheaths. Blanch all the vegetables in salted water separately, each for 3 minutes: first dip the Jerusalem artichokes, drain them, then submerge the fennel, drain it, and cook the leeks. Season everything with oil, salt and pepper.
Grease 4 round molds (diameter 10 cm) sprinkle with a little grated cheese and arrange, alternating, the vegetables, adding a little 'grated cheese and a few leaves of thyme between one layer and another. Bake the millefeuille at 180 ° C for 30 minutes, then continue cooking for another 5 minutes in grill mode. Serve the nodini and the vegetable millefeuille with the milk sauce.
