Chef Cooks at Home Initiative - Pašticada of veal ribs by chef Hrvoje Zirojević

Published on 08/04/2020 at 00:00

Hrvoje Zirojević, the2019 Gault&Millau CroatiaChef ofthe Year, brings you a recipe for veal rib pasticada and roladica of pear tijesta, inspired by the"Chef cooks at home" initiative.

Veal ribs pattice

For 4 persons:

700 g of veal ribs
80 g pancetta
20 g of prosciutto
70 g of butternut
50 g lard
30 ml buttermilk oil
2 eggs (zumanjak)
40 g glatkog brasna
60 g horse-peas
40 g tomato concentrate
0.10 l of prosecco
0.05 l of red wine
0.10 l wine vinegar
200 g port
40 g of young leek
200 g krumpira
80 g of celeriac
10 g fennel
20 g perch
50 g carrots
100 g broad beans
20 g breadcrumbs
1 bay leaf
4 cloves
2 g nutmeg
5 g peppercorns

Procedure:

1. Marinate the veal ribs in a marinade (wine vinegar and water) with a spicy surface. The wine vinegar for the marinade should be about 20 % of the cooking liquid (depending on the strength of the wine vinegar).

2. Marinate the meat for 4 sata, then drain the meat and dry it well.

3. In a pot, add lard and a little skin from pancetta or prosciutto to further flavour the meat, then cook the veal ribs a little.

4. When the meat has baked well, remove it from the pot and keep it in a warm place. Add the celeriac cubes and fry well. Remove the carrot and set aside. Add the tomato concentrate and set to simmer for 15 minutes.

5. When the surface has softened, add the meat and stir through, then add the prosecco and set to cook. On the side, we have a spreman of veal stock, which we pour over the pasta. Cook for about one and a half or two hours, or until the meat is tender.

6. When it is ready, drain the meat, and add the starch mixture which has been washed with warm water, so that the surface and liquid are combined in one step. Breadcrumbs may be added instead.

7. The drain is pressed through a sieve to make it smooth, but it can be pressed through a sieve again. Add the meat, which has been cut into pieces of desired size and cook for 15 minutes at a low heat before serving.

Roladica of pear tijesta

1. Boil the crust in salted water. Nakon što se krumpir cooked, squeeze it through a sieve. Add the mushrooms, butter, glatko and sharp strawberries and a little nutmeg. Mix everything together to make a compact mixture.

2. In the bowl in which we put the butter, add the sieved bow, pancetta or prosciutto, bow and peršin. Rub it in well, and add breadcrumbs at the very place so that it springs back a little and produces a dry mixture.

3. Form a small rectangular shape out of the crumbled pastry and place the filling on top. Roll into a roladice, then cover with cling film and aluminium foil and cook for 20-25 minutes.

4. When serving, bake the roladice in a little butter.

5. Briefly blanch the broad beans in a pan of lukewarm water for 2-3 minutes. Drain and place in a bowl of cold water. Peel the skin off the broad beans and place them in a small bowl to which we have added a little buttermilk, chervil and fennel. Simmer briefly, then season with salt and pepper and serve.

You can watch the video recipe on this link: https: //www.facebook.com/chefkuhadoma/videos/788597691548638/

Have a good run!