Vitello Tonnato Rolls and Octopus Bolognaise

Vitello-tonnato rolls and octopus bolognaise on marinated calf’s head

Lard the calf’s head meat with a little of the onions and soften in lightly salted water. Lift out, brush with mustard, season with salt, season with pepper, roll up and press.

Soften carrot, shallot rings and celery stalks in veal stock. Add balsamic vinegar and season with sugar, salt, pepper and bay leaf.

Cut 4 1 cm thick slices from the veal loin, season with salt and season with pepper. Season the tuna with salt, pepper and coriander, roll in tandoori seasoning, fry briefly.

Season the zucchini slices lightly with salt, place on the veal back slices, place the tuna on top, wrap in the veal, secure with a wooden skewer. Place the rolls in the lukewarm pickle form for one night and leave to cool.

Preheat the oven to 160 °C. Remove the veal rolls from the pickle, brown them with the garlic clove and place them on a grid in the hot oven for 5 to 8 minutes.

Soften the octopus in 1/2 liter of water as well as the white wine, put it through the mincer with the remaining veal. Cut the remaining onions very finely into cubes and sauté in 1 tbsp olive oil. Add diced tomatoes, chopped rosemary and thyme. Season with chili strips of your choice, simmer and season with sugar, salt, pepper.

Cut the calf’s head roll into slices about 3 cm thick, spread evenly on plates, sprinkle with Sa

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