Mini cannelloni with honey veal, idiazabal and hazelnut crumble
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
CREAMY INGREDIENTS
800 g beef cheek
1 bottle red wine
200 g onion
200 g carrot
1 leek
1 celery stick
1 fennel bulb
Laurel
Thyme
Olive oil
Salt
Pepper
1 l beef stock
50 g Butter
IDIAZÁBAL CHEESE BECHAMEL
1l milk
80 g Idiazábal cheese
Salt
Pepper
Nutmeg
80 g butter
80 g wheat flour
HAZELNUT CRUMBLE
100 g brown sugar
100 g butter (cold and in 1 cm cubes)
100 g flour
100 g powdered hazelnut.
METHOD
CREAMY INGREDIENTS
- Cut the vegetables in brunoise. Gently heat the onion, carrot and the other vegetables in oil in a pot with the laurel and thyme. Do NOT brown the vegetables.
- Once tender, add the beef cheek (seasoned with salt and pepper) on top and cover with red wine and beef stock. Put a lid on the pot.
- Cook the beef cheek for four hours on a low heat.
- Once tender, remove and strain the sauce; reduce and set the sauce aside once it has reached a demi-glace form.
IDIAZÁBAL CHEESE BECHAMEL
- Cook the flour in butter in a pot, stirring regularly. Once lightly toasted, slowly add in the milk while continuing to stir the mixture.
- When the bechamel is ready, remove it from the heat and grate the cheese into it immediately.
- Set aside 250 g to mix with the meat to make the cannelloni filling and set aside.
HAZELNUT CRUMBLE
- Whisk the ingredients together until lumps form (or do the same manually, but do not knead).
- Roll out on baking paper; ensure there are lumps. Bake for some 10 minutes at 170º - crumble the mixture as necessary.
SERVING
- Cover the cannelloni with bechamel and heat up.
- Place on a crumble base.
- Sprinkle with 'idiazábal' and add pieces of hazelnut on top.
- Finish off with a thread of demi-glace.
