100 g. Lean veal
100 g. mirepoix (celery, carrot and onion)
15 ml white wine
50 ml veal demi-glace
500 g. milk
100 g. hay
2 g. salt
320 g. Spaghetti Kamut Khorasan Monograno Felicetti
Brown the mirepoix with butter and thyme.
Add the diced meat, deglaze it with white wine and complete the cooking adding the veal demi-glace and the juniper berries.
Season to taste.
Leave all the ingredients in a cold infusion overnight.
Filter everything, warm up to 60 ° C and allow the milk skin to form.
Lay a sheet of baking paper over the milk skin to remove it, then let it dry.
Whip the remaining milk into a foam.
Cook the spaghetti in plenty of salted water, drain and stir them in the veal ragout.
Place them in the center of the plate and complete the dish with the soft hay foam of the milk chips.