CookEat Recipe
Zampa Burrata
Tender pieces of boiled calf foot warmed in butter and a little meat jus, with Parmesan stirred in at the end.
Method
Steps
Step 1
Gather the ingredients: About 1 kg calf foot, bone-in, professionally scalded, cleaned and prepared for human consumption with hair and hoof removed; Water for boiling; 40 g butter; Salt and black pepper; About 150 ml ready-to-use beef jus; 20 g grated Parmesan.
Step 2
Obtain the foot already cleaned and prepared as edible food by an inspected supplier. Place it in a pot, cover with water and bring to a boil. Reduce to a gentle simmer and cook for about 3–4 hours or longer until the skin and connective tissue are very soft and easily separate from the bones. Ensure the edible tissues reach at least 72°C; tenderness, rather than the temperature alone, determines when this long cooking is complete.
Step 3
Drain and, as soon as cool enough to handle safely, remove all bones and hard fragments. Cut the tender skin and soft tissue into small bite-sized pieces. Continue directly to finishing without storing the foot partly processed.
Step 4
Melt the butter in a heavy pan, add the pieces and season with salt and pepper. Add the small quantity of beef jus and simmer gently for about 10–15 minutes, turning carefully, until the pieces are thoroughly hot and coated in a little sauce. Stir in the Parmesan just before serving.
Step 5
For a tomato version, replace the beef jus with about 150 ml plain tomato purée, or 1 tablespoon tomato paste loosened with about 150 ml water. Keep the same butter, gentle finishing and final Parmesan.
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