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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. veal breast (boneless)
- 3 grapefruits
- 3 lemons
- 3 limes
- 3 oranges
- 1/2 tsp. water
- 5 1/3 cups firmly packed brown sugar
- 2 1/2 cups table salt
- 8 oz. fresh ginger (peeled and thinly sliced)
- 1/2 cup coriander seeds
- 1/4 cup whole cloves
- 1/4 cup black peppercorns
- 1/4 cup allspice berries
- 1/4 cup yellow mustard seeds
- 15 thyme sprigs (fresh)
- 4 tsp. curing salt (per gallon of brine)
- 1/4 cup extra-virgin olive oil (plus more for drizzling)
- Maldon sea salt
- 22 oz. fava beans (in the pod)
- 1 1/3 cups extra virgin olive oil (Arbequina)
- 30 grams glycerine (powder)
- 12 fava bean (flowers)
- 4 slices country bread (grilled)
- canola oil (for deep-frying)
- 2 lb. veal shanks (cut into 1-inch pieces, ask the butcher to do this)
- 8 1/2 cups chicken stock
- 1/2 yellow onion (diced)
- 1 carrot (diced)
- 2 celery ribs (diced)
- 4 tsp. unsalted butter
- fine sea salt
- vinegar (Banyuls)
- 1/2 tsp. fine sea salt
- 8 snow peas
- 8 sugar snap peas
- 1 tsp. extra virgin olive oil
- fine sea salt
- 12 fava beans (shelled, blanched and peeled)
- 28 pea pods (English, shelled)
- 20 bean sprouts
- 4 baby carrots
- 4 baby turnips
- 4 baby radishes
- 8 borage (flowers)
- 3/4 cup sugar
- 1 2/3 cups almond flour
- 2/3 cup all-purpose flour
- 9 Tbsp. ground coffee
- 1 tsp. fine sea salt
- 6 Tbsp. cocoa powder (black)
- 5 tsp. ground cardamom
- 7 Tbsp. unsalted butter (melted)
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