Ateletti alla Sarda Recipe

Ingredients:

2 pcs of palates (ox)
Stock
Forcemeat (fowl)
2 c of Velute sauce
Truffles
Truffle cuttings
Mushroom trimmings
Sweetbread bits
Juice from 1/2 pc of lemon
Crouton (large)

Instructions:

Soak the palates on water with salt for 4 hrs; boil till the skin separates then cook in stock, at about 6 hrs.

Press between 2 plates then let cool. Roll forcemeat on flour then cut to cork-size pieces. Boil in water with salt then cool them and slice or cut to rounds.

Cut palates to rounds like forcemeat and thinner rounds of truffles and (cooked) tongue. Secure them onto small skewers.

Combine the sauce Velute, truffle cuttings, trimmings of mushroom, sweetbread bits, and juice from lemon; reduce mixture into half then let cool.

Mask mixture on the meat on skewers then fry quickly on butter. Carefully fry the large crouton then scoop its center out; fill with truffle and fried cucumber slices, boiled with small amount of Chablis. Gently stick skewers onto crouton then pour sauce around it.

Note: Use fish fillets, mushrooms, truffles, and sauce Bechamel for maigre dishes. Boil cucumber for 5 mins before frying.

>> Ateletti alla Sarda Recipe