Gluten free raviolo with veal tartare
Directions
- 1Slice the daikon with a mandolin, using a glove.
- 2Cut the daikon slices with a ring.
- 3Pour water, add vinegar, peppercorns and cane sugar to a pot.
- 4Mix well and bring to boil.
- 5Pour the liquid over the daikon slices.
- 6Let it marinate in the fridge for at least 3 hours.
- 7Make a tartare with veal.
- 8Chop the veal and place it in a bowl.
- 9Add chives, mustard, salt, pepper and olive oil.
- 10Mix well.
- 11Dry the daikon slices.
- 12Place the tartare in the middle of the daikon slice.
- 13Shape the ravioli.
- 14Finish with egg cream.
- 15Garnish.
Ingredients
- 6 daikon slices
- 100 ml water
- 100 ml white wine vinegar
- 40 gr cane sugar
- 10 pics black pepper
- 100 gr veal
- 10 gr chopped chives
- 0.5 spoon djon mustard
- salt
- pepper
- extra virgin olive oil
- egg cream
Equipment
mandolinringpot
Tips
- Slice the daikon with a mandolin and cut with a ring.
- Bring to boil water, white wine vinegar, sugar and black pepper.
- Cook for 10 minutes then add the daikon.
- Let marinade for 3 hours.
- Make the veal tartare and all all the rest of the ingredients.
- Pat dry the daikon then put in the middle the tartare and shape the ravioli like you see in the video.
- Finish with egg cream (find the recipe in my previous videos).
- Garnish and enjoy.
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