CRACCO PECK - MILANO

The long-lasting experience matured by Carlo CRACCO in Italian and International restaurants enriches the typical Lombard specialties with a special touch of the International cuisine. CRACCO's dishes are the result of his active creativity filtered through a refined intuition and a critical spirit that make them new but delicate, actual and rigorous. CRACCO is the co-owner of CRACCO PECK restaurant in Milan.

The milanese of Carlo Cracco

Ingredients:
1 Kg of veal - 3 eggs - 200 g of toast bread without crust and sieved - 200 g of clarified butter - 12 petals of tomatoes without pips and skin - 200 g of butter - 6 pumpkins flowers julienne cut - 6 small pumpkins cut in the middle - 6 spoons of pumpkin purèe- 1 skin of lime - Maldon salt.

Clean the veal from fat and nerves. Cut the veal in slices of 4,5 cm, then cut the slices into 3 cubes of the same size. Soak the cubes into the eggs and the bread. Halfcook each side of the cube in the clarified butter, then roast them at 200° for 2-3 minutes and salt tham with Maldon salt. Vegetables in crust of salt: 1 artichoke clean and cut in the middle, 1 tomato, 1/2 scallion, 1/2 small cauliflower, 1 potato cut in two, 1 purple potato cut in two, 1 carrot (big), 1 onion, 1 courgette, 1 slice of garlic, 1 radish, 350 g di white eggs, 450 g smoked salt. Beat egg withes and add the smoked salt. Place the mixture at the bottom of the moulds, add the vegetables, then cover them with the mixture again. Roast them at 180° for about 30 minutes if the vegetables are in pieces, and 60 minutes if they are whole.