Gluten free raviolo with veal tartare

190 mins
Serves 2
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Directions

  1. 1Slice the daikon with a mandolin, using a glove.
  2. 2Slice the daikon with a mandolin, using a glove.
  3. 3Slice the daikon with a mandolin, using a glove.
  4. 4Cut the daikon slices with a ring.
  5. 5Cut the daikon slices with a ring.
  6. 6Cut the daikon slices with a ring.
  7. 7Pour water, add vinegar, peppercorns and cane sugar to a pot.
  8. 8Pour water, add vinegar, peppercorns and cane sugar to a pot.
  9. 9Pour water, add vinegar, peppercorns and cane sugar to a pot.
  10. 10Mix well and bring to boil.
  11. 11Mix well and bring to boil.
  12. 12Mix well and bring to boil.
  13. 13Pour the liquid over the daikon slices.
  14. 14Pour the liquid over the daikon slices.
  15. 15Pour the liquid over the daikon slices.
  16. 16Let it marinate in the fridge for at least 3 hours.
  17. 17Let it marinate in the fridge for at least 3 hours.
  18. 18Let it marinate in the fridge for at least 3 hours.
  19. 19Make a tartare with veal.
  20. 20Make a tartare with veal.
  21. 21Make a tartare with veal.
  22. 22Chop the veal and place it in a bowl.
  23. 23Chop the veal and place it in a bowl.
  24. 24Chop the veal and place it in a bowl.
  25. 25Add chives, mustard, salt, pepper and olive oil.
  26. 26Add chives, mustard, salt, pepper and olive oil.
  27. 27Add chives, mustard, salt, pepper and olive oil.
  28. 28Mix well.
  29. 29Mix well.
  30. 30Mix well.
  31. 31Dry the daikon slices.
  32. 32Dry the daikon slices.
  33. 33Dry the daikon slices.
  34. 34Place the tartare in the middle of the daikon slice.
  35. 35Place the tartare in the middle of the daikon slice.
  36. 36Place the tartare in the middle of the daikon slice.
  37. 37Shape the ravioli.
  38. 38Shape the ravioli.
  39. 39Shape the ravioli.
  40. 40Finish with egg cream.
  41. 41Finish with egg cream.
  42. 42Finish with egg cream.
  43. 43Garnish.
  44. 44Garnish.
  45. 45Garnish.

Ingredients

  • 6 daikon slices
  • 6 daikon slices
  • 6 daikon slices
  • 100 ml water
  • 100 ml water
  • 100 ml water
  • 100 ml white wine vinegar
  • 100 ml white wine vinegar
  • 100 ml white wine vinegar
  • 40 gr cane sugar
  • 40 gr cane sugar
  • 40 gr cane sugar
  • 10 pics black pepper
  • 10 pics black pepper
  • 10 pics black pepper
  • 100 gr veal
  • 100 gr veal
  • 100 gr veal
  • 10 gr chopped chives
  • 10 gr chopped chives
  • 10 gr chopped chives
  • 0.5 spoon djon mustard
  • 0.5 spoon djon mustard
  • 0.5 spoon djon mustard
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • extra virgin olive oil
  • extra virgin olive oil
  • extra virgin olive oil
  • egg cream
  • egg cream
  • 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.