The shank is marinated in tonnato miso and cooked sous vide for 9 hours at 83°C. It is then cooled down and can be roasted to order. The vegetables are cooked for an hour in tonnato broth at 84°C. The tonnato sauce is made from tonnato infused milk thickened with gellan so we can serve it hot. The sauce is pureed with Olio Verde and finished with chopped parsley.
The cream of wheat is made with both tonnato milk and tonnato broth and enriched with powdered tonnato cured veal hip. The end result is delicious, and the steps we took along the way were enlightening. We looked at a number of ways to capture and tackle a flavor and an idea and brought them to light in one dish.