El Regajal 2005 (DO Madrid). This is a flavorful, fruity, powerful wine that is fresh enough to blend perfectly with this dish.
Black Truffle Cannelloni with Bone Marrow and Rabbit’s Brains
Preparation
For the rabbit’s brains
Cleave the rabbit’s heads vertically with a clean blow. Using a round-tipped knife, remove the brain (now in 2 halves), being careful not to break it. Chill the brains. Set aside 3 half brains per person.
For the black truffle cannelloni
Peel the black truffle and slice with an electric slicer to a maximum thickness of 0.05 cm (0.02 in). Arrange the wafer-thin slices on lightly-buttered wax paper, forming a rectangle measuring 6 x 12.2 cm (2 1/2 x 5 in). There must be no gaps and the wafers should overlap slightly so that the cannelloni can be rolled up without falling apart. Lightly brush the truffle with butter and cover with plastic film. Trim the film, leaving 1 cm (0.4 in) extra all around to facilitate handling. Set aside.
For the marrow
Leave the bones at room temperature for at least 4 hours. Cleave the bones, trying not to break the marrow and use a round-tipped knife to extract it. Soak in water to remove any blood and refrigerate for at least 12 hours. Place in a pot of water and blanch slowly just until the water begins to boil. Remove from the heat and leave to cool in the cooking water. When cold, drain. Remove any gristle or bone and cut into 0.5 cm (1/4 in) cubes. Set aside.
For the pork belly en confit
Soak the pork belly in cold water to remove any salt. Drain and trim off any rind. Cover with extra virgin olive oil and make a confit in the oven for 1 1/2 hours at 100ºC / 212ºF. Remove the pork from the oil and refrigerate. Remove any gristle or rancid parts and cut into 0.5 cm (1/4 in) cubes.
For the consommé
Brown the veal bones in the oven at 180ºC / 356ºF. Trim any fat off the chicken carcasses. Cut the veal knuckle into pieces. Trim any fat off the chicken and cut into pieces. Peel the onions, cut into rings and brown in a skillet. Peel the carrots and trim the leek. Place all the ingredients in a pot and cover with water. Simmer for 8 hours, then strain.
For the consommé jelly
Season the consommé with salt. Mix in the powdered agar-agar. Over medium heat, bring to a boil, stirring the whole time. Remove from the heat and skim. Pour into a flat dish and place in the refrigerator to set.
For the meat stock
Add the sugar to the wine and reduce to half. Keep for deglazing the veal which will be cooked in the skillet. Brown the veal bones in the oven at 180ºC / 356ºF. Cut the breast of veal into 10 x 1.5 cm (4 x 3/4 in) pieces. Seal in a skillet with a little oil over a high flame until brown but still raw inside. Deglaze with the wine. Cut the vegetables into small pieces. Brown in the oven with a little oil at 150ºC / 302ºF. Once they are beginning to brown uniformly, add the tomato cut into quarters. Continue to cook until the tomato juice has evaporated and the vegetables are browned. Place all the ingredients together in a pot. Cover with cold water and bring to a boil over medium heat. Then simmer for 6 hours, skimming frequently. Strain and leave to cool so that the fat solidifies. Remove the fat.
For the meat sauce
Reduce the meat juices to form a fairly thick, flavorsome sauce. Bind with cornstarch if necessary. Set aside. Brown the butter in a pan. When hazelnut color, deglaze with the sherry vinegar. Add the meat juices and season with salt. Keep warm.
Presentation
Separately, heat the cubes of marrow and pork belly en confit until they lose any surplus fat and are warm. Drain and mix. Heat the consommé jelly and add to the marrow and pork cubes. Season with salt. Remove the wax paper from the truffle cannelloni and spread 20 g / 1 oz of the marrow and pork filling over the truffle rectangle. Roll up and place along the left side of a long dish. Season the rabbit’s brains and griddle until browned and lightly-cooked. Place 3 halves of brain to the right of the roll lengthwise, leaving 2 cm (3/4 in) between each. Finish the dish with a strip of black truffle oil along the top of the cannelloni and add some of the meat sauce.
Chef's Remark:
"This dish could be said to be representative of true Spanish cuisine, with the black truffle blending perfectly with the brains. There is no single main ingredient; all of them are equally important.."
Preparation by: Paco Roncero
45 minutes
- 6 rabbit's brains
- 50 gr black truffle
- 10 gr butter
- 200 gr veal bone marrow
- 80 gr Ibérico pork belly
- 150 ml Spanish extra virgin olive oil (0,4º acidity)
- 500 gr chicken
- 15 gr carrots
- 15 gr onions
- 15 gr leek
- 50 ml sunflower oil
- 2.5 l water
- 500 gr fresh veal knee bones
- 2 chicken carcases
- 500 gr knuckle
- 50 ml clarified meat consommé
- 2 gr agar agar
- Sea salt
- 150 gr carrots
- 350 gr onions
- 2 gr leek
- 60 gr red tomato
- 60 ml Spanish extra virgin olive oil (0,4º acidity)
- 40 gr sugar
- 1 l Spanish young red wine
- 2.5 l water
- 1 kg fresh veal knee bones
- breast of veal
- 100 ml meat stock
- 10 gr butter
- 1 ml Sherry vinegar, 25-year-old Reserva
- Sea salt
- 5 ml Black truffle oil
- Spanish extra virgin olive oill (0,4º acidity)
- 6 rabbit's brains
- 1.764 oz black truffle
- 0.353 oz butter
- 7.055 oz veal bone marrow
- 2.822 oz Ibérico pork belly
- 5.404 fl. oz Spanish extra virgin olive oil (0,4º acidity)
- 17.637 lb chicken
- 0.529 oz carrots
- 0.529 oz onions
- 0.529 oz leek
- 1.885 fl. oz sunflower oil
- 4.399 pint water
- 17.637 lb fresh veal knee bones
- 2 chicken carcases
- 17.637 lb knuckle
- 1.885 fl. oz clarified meat consommé
- 0.071 oz agar agar
- Sea salt
- 5.291 oz carrots
- 12.346 oz onions
- 0.071 oz leek
- 2.116 oz red tomato
- 2.237 fl. oz Spanish extra virgin olive oil (0,4º acidity)
- 1.411 oz sugar
- 1.76 pint Spanish young red wine
- 4.399 pint water
- 2.445 lb fresh veal knee bones
- breast of veal
- 3.645 fl. oz meat stock
- 0.353 oz butter
- 0.16 fl. oz Sherry vinegar, 25-year-old Reserva
- Sea salt
- 0.301 fl. oz Black truffle oil
- Spanish extra virgin olive oill (0,4º acidity)
- 6 rabbit's brains
- 0.26 cup black truffle
- 0.076 cup butter
- 0.95 cup veal bone marrow
- 0.398 cup Ibérico pork belly
- 0.634 cup Spanish extra virgin olive oil (0,4º acidity)
- 2.33 lb chicken
- 0.099 cup carrots
- 0.099 cup onions
- 0.099 cup leek
- 0.211 cup sunflower oil
- 10.692 cup water
- 2.33 lb fresh veal knee bones
- 2 chicken carcases
- 2.33 lb knuckle
- 0.211 cup clarified meat consommé
- 0.039 cup agar agar
- Sea salt
- 0.72 cup carrots
- 1.64 cup onions
- 0.039 cup leek
- 0.306 cup red tomato
- 0.254 cup Spanish extra virgin olive oil (0,4º acidity)
- 0.214 cup sugar
- 4.352 cup Spanish young red wine
- 10.692 cup water
- 2.445 lb fresh veal knee bones
- breast of veal
- 0.423 cup meat stock
- 0.076 cup butter
- 0.004 cup Sherry vinegar, 25-year-old Reserva
- Sea salt
- 0.021 cup Black truffle oil
- Spanish extra virgin olive oill (0,4º acidity)
Wine match