Fassone “from head to toe”
Recipe by Davide Palluda

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Ingredients for 4 servings

200 g of lean shoulder of veal
500 g of noix of veal
200 g of sirloin [of veal] cut in 3 cm cubes
100 g. boiled calf's head meat
100 g. boiled calf's tongue
100 g calf's foot boiled in water and plenty of vinegar
100 g boiled white beans
1 aubergine
200 g diced vegetables (carrot, celery, onion and courgette) in equal proportions
5 spoonfuls of tomato sauce
1 spoonful of chopped parsley
red wine vinegar
extra virgin olive oil
salt and pepper
200 g vegetable stock
1 sheet of gelatine

When using salt cured shoulder, we recommend preparing it at least 2 days in advance; cover the meat with approximately 70% of its weight in coarse salt and leave it in the refrigerator covered with a tea towel for about 36 hours. At the end of the marinating period, remove it from the salt and brush with extra virgin olive oil before replacing in the refrigerator.
Then boil the vegetables in boiling water for 5 minutes and cool in very cold water to set the colour. Pour over the stock and, if necessary, adjust the seasoning add the gelatine that has previously been softened in cold water; mix with the vegetables and the chopped parsley and pour into a rectangular mould. Leave the vegetable terrine to set in the refrigerator for at least 6 hours.
Wash the aubergine with its skin on. Dust with salt and pepper. Dry directly over the gas flame. Cook for 20 minutes turning frequently, producing a slightly smoked fragrance and flavour. Skin and finely chop the aubergine.
Cut the tongue and the head meat into small cubes and add to the boiled white beans. Dress with a little extra virgin olive oil, salt and pepper.
Using a sharp knife, chop up the lean veal shoulder and dress with a few drops of lemon juice, salt, pepper and fine extra virgin olive oil.
Cut the boiled calf's foot into 4 pieces. Dip in beaten egg and then coat in breadcrumbs.
Slice the sirloin in two and flash fry in a frying pan with a little butter.

Begin to plate up on a dish that is quite narrow and long; start by dividing the veal meat that has been chopped with a knife and dressed into four meat balls and put these on one end of the dish. Cut 8 very thin slices of salt-marinated veal and 4 green vegetable cubes and arrange on the plate after the meat balls, dressed with a drizzle of extra virgin olive oil.
Carve the flash fried sirloin into 6 slices per portion and build 4 stacks alternating the meat with the chopped aubergine; arrange it after the salted meat.
Fry the breaded calf's feet in ground nut oil at 180°. Dust with salt and place on top of the fillet stacks, laying each piece on top of a spoonful of warm tomato sauce.
Finish the dish with the salad of head meat, tongue and beans warmed up at the last minute.
This is a dish built around the meat of the Fassone cattle which is the most important breed found in the lower Piedmont region. You can adapt or change this recipe to make use of produce in season and of the cuts of meat traditionally more widely used in your region.

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