With Parmigiano foam, sweet-sour vegetable and Parmigiano wafer

Debic Veal Parmesan foam


For 10 servings


800 g veal round

50 ml olive oil

2 garlic gloves

2 thyme, sprigs

1 rosemary

14 g salt

1 g white pepper

Sweat - sour vegetables

4 bell peppers

4 artichokes

20 Borrettane onions

400 ml water

400 ml white wine

400 ml vinegar

200 ml caster sugar

3 bay leaves

10 cloves

10 juniper berries

Parmesan foam

300 g Debic Cream Plus Mascarpone

250 g Parmesan cheese

2 g salt

Parmesan cheese wafer

200 g Parmesan cheese

200 ml water, col


50 g flat leaf parsley



Trim the meat.

Place the garlic, rosemary, thyme with oil, salt and pepper with the meat in vacuum bag and seal under full pressure.

Cook at 56 °C for 6 hours.

When ready cool immediately.

Sweat - sour vegetables

Clean the vegetables and cut them into regular pieces, in the meantime prepare the sweet and sour by boiling all the ingredients together.

When ready blanch the vegetables and put them in jars to cool.

Drain from the liquid before serving.

Parmesan foam

Bring to the boil the Cream Plus Mascarpone add the parmesan, taking care that it dissolves evenly.

When cold, season to taste with salt.

Pour into a cream canister and charge with two N2O cartridges.

Parmesan cheese wafer

Mix the water and grated cheese, spread on silpat.

Cook in the oven at 185 °C for 5-6 minutes.


Finely slice the veal, place it on the plate in a circular way.

Arrange the vegetables on top.

Finishing touch

Garnish with the wafer and parsley leaves.

Before serving apply the Parmesan foam in the centre of the plate.