INGREDIENTS (serves 6)
75 cl. balsamic vinegar
85 g. muscovado sugar
350 g. brown beans
2 cheeks of veal
50 g. cocoa
75 g. vinegar
Wash the squid, keeping the ink sac. Cut the central part of the squid into very thin strips like tagliarini. Place in a vacuum pack with the ink sac and cook in a bain-marie at 65ºC for 5 minutes. Grind the rest of the squid with any trimmings of the tagliarini and spread onto paper. When dry, cut into a squid shape and fry to inflate.
Cook the beans for 2 hours at a very low temperature in a very light stock, with hardly any fat and plenty of vegetables (carrot, leek and onion), adding cold water every 20 minutes. Cut the onion into very thin julienne strips and pickle with the balsamic vinegar and muscovado sugar.
Cheek of veal
Place the cheeks of veal in a vacuum pack and cook in a bain-marie at 60ºC for 36 hours. Use any trimmings to make a sauce. Add the vinegar and cocoa, reduce and strain.
Finely slice the cheek of veal and use it to line a mould. Fill the mould with the squid tagliarini on the bottom, then follow with the pickled onion and the beans. Top with the inflated, fried squid. Serve the cocoa sauce to one side.