Mezzalune Vitello con salsa di aceto balsamico

Clean, brush and/or peel the vegetables, then blanch and cool in ice water.

Wash the sprigs of fresh thyme, place them in the bottom of a fondue pan and cover with ……. Bring to the boil and let simmer for 10 min. Remove the sprigs and reduce well to obtain a strong "thyme juice". Store this thyme juice.

Fry a finely chopped shallot with a knob of butter on very low heat to prevent colouration. Once the shallots have melted, add the balsamic vinegar, veal stock and thyme juice. Let it reduce for 10 to 15 min., mix everything and pass it through a chinois. Adjust seasoning if needed and reduce more if the sauce is too runny.

Reheat the ravioli in lightly salted water for 5 min. and drain.

Fry the vegetables over low heat in the remaining butter. Start with the half shallot to colour it, then add the other vegetables in order of their cooking time.

Arrange the sauce nicely on a warm plate, together with the vegetables and the ravioli.

Cold line preparation

Follow the steps described above and make sure to cool the preparation before placing it in the trays.