ristorante la cala

starter

Veal tuna in sous-vide with tuna sauce

FOR THE MEAT

- 800 g veal round

- 100 g celery*

- 1 golden onion

- 150 g carrots

- 1 bay leaf

- 25 g balanced salt

- black pepper in grains

FOR THE BALANCED SALT

- 14 g iodized salt

- 7 g of brown sugar

- 3 g dry rosemary

- 3 g dry sage

- 1 pinch of black pepper

FOR TUNA SAUCE

- 300 g tuna in oil

- 1 egg barzotte* (cooked five minutes)

- 1 tablespoon capers (pickled)

- 1 anchovy

- 1 organic lemon

- q.b salt and pepper

- vegetables of cooking of the meat*

- 50 ml about cooking sauce

OTHERS INGRIDIENTS

- q.b anchovies in oil

- q.b caper powder

- q.b crispy capers

- 2 hard-boiled eggs*

Starter	23,00 €

first course

Moscato D'Asti risotto with Castelmagno DOP ice cream

FOR THE MOSCATO D'ASTI RISOTTO

- Carnaroli rice

- Extra virgin olive oil

- 1 shallot

- q.b vegetable soup (celery*, carrot, onion)

- salt and black pepper

- Parmesan Reggiano DOP 36 month

- Moscato D'Asti

- cold butter

FOR THE ICE CREAM

- 100 g of sugar

- 30 g milk powder*

- 30 g liquid glucose

- pinch of salt

- 1 g locust bean flour

- 400 g whole milk*

- 125 g cream*

- Castelmagno DOP blue cheese*

first course	16,00 €

second course

Vicciola raw meat tartare with hazelnut mayonnaise and jerusalem artichokes

FOR THE MEAT TARTARE

- 320 g beef fillet

- fresh marjoram

- extra virgin olive oil

- flower of salt

- sichuan pepper

FOR MAYONNAISE

- 40 g toasted hazelnuts*

- 2 egg yolks*

- 1 teaspoon of Dijon mustard*

- 1 organic lemon (juice and zest)

- 100 ml extra virgin olive oil

- 100 ml sunflower oil

second course	26,00 €

Dessert

Krumiri biscuits with zabaione moonshine

FOR KRUMIRI BISCUITS

- 450 g whole grain flour*

- 250 g of butter

- 200 g fine sugar

- 2 eggs*

- ½ vanilla pod

- a pinch of salt

FOR ZABAIONE MOONSHINE

- 400 ml fresh milk*

- 5 egg yolks*

- 300 g of sugar

- 1 lemon

- 200 ml marsala

- 1 vanilla pod

- 125 ml alcohol 95 °C

6,00 €

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