The base is coarse ground whole wheat which is pressure cooked with tonnato milk and tonnato stock. When the porridge is finished cooking we fold in powdered veal hip (thank you liquid nitrogen) which is seasoned with tonnato miso. The porridge is put back on the heat to bring the flavors together and gently cook the powdered veal. The end result is a rich cream of wheat seasoned with vitello tonnato. Fresh chopped parsley, ground black pepper and Olio Verde complete the cream of wheat. The porridge is one element in the continuing vitello tonnato exploration we have been working on.
