Calf’s Head Carpaccio with Ravigote and Small Croutons

Ingredients:

• 1 calf’s head
• 2 quarts of water
• 1 onion, roughly chopped
• 1 carrot, roughly chopped
• 1 celery stalk, roughly chopped
• 2 garlic cloves, peeled and crushed
• 1 tablespoon of black peppercorns
• 1 bay leaf
• For the ravigote:
• 1 egg yolk
• 1 tablespoon of Dijon mustard
• 1 tablespoon of red wine vinegar
• 1 tablespoon of chopped chives
• 1 tablespoon of chopped parsley
• 1 tablespoon of chopped tarragon
• 1/2 cup of extra virgin olive oil
• Salt and pepper to taste
• Small croutons for serving

Directions:

1. Place the calf’s head in a large pot and add water, onion, carrot, celery, garlic, peppercorns, and bay leaf. Bring to a boil, then reduce heat and simmer for 3-4 hours, or until the meat is tender and falling off the bones.
2. Remove the calf’s head from the pot and strain the broth, discarding the solids.
3. Let the calf’s head cool, then remove the skin, bone, and cartilage. Slice the meat very thinly.
4. To make the ravigote, whisk together the egg yolk, Dijon mustard, and red wine vinegar in a small bowl. Slowly drizzle in the olive oil, whisking constantly until the mixture emulsifies and thickens. Stir in the chopped herbs and season with salt and pepper to taste.
5. To serve, arrange the calf’s head slices on a plate and spoon the ravigote over them. Top with small croutons.

Verdict:

This dish is a true delicacy. The tender meat of the calf’s head pairs perfectly with the zesty ravigote and the crunchy croutons. It’s a unique and impressive appetizer that will leave your guests wanting more.

Serving Suggestions:

Serve this dish as an appetizer or a light lunch with a crisp green salad and a glass of white wine. The ravigote can also be served with boiled or grilled vegetables, fish, or chicken.