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  • Serves
    4
  • Time
    45 minutes
    Cooking time30 minutes
  • Main product
    Spanish truffle
  • Ideas for
    A Dinner
    A Lunch

Recipe

Black truffle cannelloni with bone marrow and rabbit’s brains

(Canelón de trufa negra con tuétano y sesos de conejo)

Author: Roncero, Paco    Difficulty: Difficult  

 

  • Spanish recipe: Black truffle cannelloni with bone marrow and rabbit

    Spanish recipe: Black truffle cannelloni with bone marrow and rabbit

Wine Match
María José Huertas

El Regajal 2005 (DO Madrid). This is a flavorful, fruity, powerful wine that is fresh enough to blend perfectly with this dish.

Chef's Remark

This dish could be said to be representative of true Spanish cuisine, with the black truffle blending perfectly with the brains. There is no single main ingredient; all of them are equally important.

Ingredients
Metric System Units

For the rabbit's brains:
6 rabbit’s brains
For the black truffle cannelloni:
50 gr black truffle
10 gr butter
For the bone marrow:
200 gr veal bone marrow
For the bacon en confit:
80 gr Iberico pork belly
150 ml extra virgin olive oil (0.4º acidity)
For the consommé:
500 gr chicken
15 gr carrots
15 gr onions
15 gr leek
50 ml sunflower oil
2.5 l water
500 gr fresh veal knee bones
2 chicken carcasses
500 gr knuckle
For the consommé jelly:
50 ml clarified meat consommé
2 gr agar agar
sea salt
For the meat stock:
150 gr carrots
350 gr onions
2 gr leek
60 gr red tomato
60 ml extra virgin olive oil (0.4º acidity)
40 gr sugar.
1 l young red wine
2.5 l water
1 kg fresh veal knee bones
breast of veal
For the sauce:
100 ml meat stock
10 gr butter
1 ml sherry vinegar, 25-year-old Reserva
sea salt
Others:
5 ml black truffle oil
sea salt
extra virgin olive oil (0.4º acidity)

Imperial UK Units

For the rabbit's brains:
6 rabbit’s brains
For the black truffle cannelloni:
1.75 oz black truffle
10 gr butter
For the bone marrow:
7 oz veal bone marrow
For the bacon en confit:
2.875 oz Iberico pork belly
5.25 fl. oz extra virgin olive oil (0.4º acidity)
For the consommé:
1 lb chicken
0.5 oz carrots
0.5 oz onions
0.5 oz leek
1.75 fl. oz sunflower oil
4.375 pint water
1 lb fresh veal knee bones
2 chicken carcasses
1 lb knuckle
For the consommé jelly:
1.75 fl. oz clarified meat consommé
2 gr agar agar
sea salt
For the meat stock:
5.25 oz carrots
12.375 oz onions
2 gr leek
2.125 oz red tomato
2.125 fl. oz extra virgin olive oil (0.4º acidity)
1.375 oz sugar.
1.75 pint young red wine
4.375 pint water
2 lb fresh veal knee bones
breast of veal
For the sauce:
3.5 fl. oz meat stock
10 gr butter
1 ml sherry vinegar, 25-year-old Reserva
sea salt
Others:
5 ml black truffle oil
sea salt
extra virgin olive oil (0.4º acidity)

US Units

For the rabbit's brains:
6 rabbit’s brains
For the black truffle cannelloni:
0.25 cup black truffle
10 gr butter
For the bone marrow:
0.875 cup veal bone marrow
For the bacon en confit:
0.375 cup Iberico pork belly
0.625 cup extra virgin olive oil (0.4º acidity)
For the consommé:
1.125 lb chicken
15 gr carrots
15 gr onions
15 gr leek
0.25 cup sunflower oil
10.625 cup water
1.125 lb fresh veal knee bones
2 chicken carcasses
1.125 lb knuckle
For the consommé jelly:
0.25 cup clarified meat consommé
2 gr agar agar
sea salt
For the meat stock:
0.625 cup carrots
1.5 cup onions
2 gr leek
0.25 cup red tomato
0.25 cup extra virgin olive oil (0.4º acidity)
0.125 cup sugar.
4.25 cup young red wine
10.625 cup water
2.25 lb fresh veal knee bones
breast of veal
For the sauce:
0.375 cup meat stock
10 gr butter
1 ml sherry vinegar, 25-year-old Reserva
sea salt
Others:
5 ml black truffle oil
sea salt
extra virgin olive oil (0.4º acidity)

     
     
     
Preparation

For the rabbit’s brains

Cleave the rabbit’s heads vertically with a clean blow. Using a round-tipped knife, remove the brain (now in 2 halves), being careful not to break it. Chill the brains. Set aside 3 half brains per person.

For the black truffle cannelloni

Peel the black truffle and slice with an electric slicer to a maximum thickness of 0.05 cm (0.02 in). Arrange the wafer-thin slices on lightly-buttered wax paper, forming a rectangle measuring 6 x 12.2 cm (2 1/2 x 5 in). There must be no gaps and the wafers should overlap slightly so that the cannelloni can be rolled up without falling apart. Lightly brush the truffle with butter and cover with plastic film. Trim the film, leaving 1 cm (0.4 in) extra all around to facilitate handling. Set aside.

For the marrow

Leave the bones at room temperature for at least 4 hours. Cleave the bones, trying not to break the marrow and use a round-tipped knife to extract it. Soak in water to remove any blood and refrigerate for at least 12 hours. Place in a pot of water and blanch slowly just until the water begins to boil. Remove from the heat and leave to cool in the cooking water. When cold, drain. Remove any gristle or bone and cut into 0.5 cm (1/4 in) cubes. Set aside.

For the pork belly en confit

Soak the pork belly in cold water to remove any salt. Drain and trim off any rind. Cover with extra virgin olive oil and make a confit in the oven for 1 1/2 hours at 100ºC / 212ºF. Remove the pork from the oil and refrigerate. Remove any gristle or rancid parts and cut into 0.5 cm (1/4 in) cubes.

For the consommé

Brown the veal bones in the oven at 180ºC / 356ºF. Trim any fat off the chicken carcasses. Cut the veal knuckle into pieces. Trim any fat off the chicken and cut into pieces. Peel the onions, cut into rings and brown in a skillet. Peel the carrots and trim the leek. Place all the ingredients in a pot and cover with water. Simmer for 8 hours, then strain.

For the consommé jelly

Season the consommé with salt. Mix in the powdered agar-agar. Over medium heat, bring to a boil, stirring the whole time. Remove from the heat and skim. Pour into a flat dish and place in the refrigerator to set.

For the meat stock

Add the sugar to the wine and reduce to half. Keep for deglazing the veal which will be cooked in the skillet. Brown the veal bones in the oven at 180ºC / 356ºF. Cut the breast of veal into 10 x 1.5 cm (4 x 3/4 in) pieces. Seal in a skillet with a little oil over a high flame until brown but still raw inside. Deglaze with the wine. Cut the vegetables into small pieces. Brown in the oven with a little oil at 150ºC / 302ºF. Once they are beginning to brown uniformly, add the tomato cut into quarters. Continue to cook until the tomato juice has evaporated and the vegetables are browned. Place all the ingredients together in a pot. Cover with cold water and bring to a boil over medium heat. Then simmer for 6 hours, skimming frequently. Strain and leave to cool so that the fat solidifies. Remove the fat.

For the meat sauce

Reduce the meat juices to form a fairly thick, flavorsome sauce. Bind with cornstarch if necessary. Set aside. Brown the butter in a pan. When hazelnut color, deglaze with the sherry vinegar. Add the meat juices and season with salt. Keep warm.

Presentation

Separately, heat the cubes of marrow and pork belly en confit until they lose any surplus fat and are warm. Drain and mix. Heat the consommé jelly and add to the marrow and pork cubes. Season with salt. Remove the wax paper from the truffle cannelloni and spread 20 g / 1 oz of the marrow and pork filling over the truffle rectangle. Roll up and place along the left side of a long dish. Season the rabbit’s brains and griddle until browned and lightly-cooked. Place 3 halves of brain to the right of the roll lengthwise, leaving 2 cm (3/4 in) between each. Finish the dish with a strip of black truffle oil along the top of the cannelloni and add some of the meat sauce.

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