240g veal cutlet with bone
½ loaf fresh bread
1kg durum wheat/semolina
50ml olive oil
2kg chicken bones, cut small
1 clove garlic
3 litres chicken stock
300ml chicken jus
2 tablespoons porcini powder
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make crumbs, finely blend fresh bread, parmesan and pistachio in a robot coup. Add salt and pepper, to taste.
To make the gnoccheti sardi, mix durum wheat, eggs, water, olive oil and salt together in a blender until well combined. Toss mixture in melted butter and freshly chopped herbs and set aside.
To make the chicken jus, roast the bones in a pan until golden. When bones brown in colour, add butter, 1 litre of liquid and garlic and cook for 2 hours. Reduce by 2/3 and repeat this process 2 more times. Strain through a muslin cloth and check for seasoning.
To make the porcini sauce, bring the chicken jus to boil, add the cream and porcini powder and whisk until it boils. Then add to blender and blend slowly with a few knobs of butter. Reserve until veal is ready to serve.
Cook veal to medium rare. Crumb the veal with egg and flour. Fry in ½ olive oil and ½ butter.
To assemble, place the petit fours to the right corner of the plate. Cook the veal medium rare with a golden colour on the crust. Spoon the sauce around the veal and sit the gnoccheti sardi on the side.