Veal, Pumpkin and Black Cabbage

Method

1. Season the veal shoulder with salt, pepper, oil, and spices. Cook in a preheated oven at 80-90°C (175-195°F) for 3-4 hours, until very tender.
2. Allow the veal to cool, then portion into neat rectangles.
3. For the veal stock: roast veal bones until golden, then simmer with water to make a concentrated fondo. Set aside.
4. For the black cabbage cream: blanch black cabbage in boiling water, cool in ice water, then blend until smooth. Adjust seasoning.
5. For the pumpkin cannolo: mix pumpkin purée with flour and egg white to form a thin paste. Spread thinly on a baking sheet and dry in a low oven. Once dry, roll around a cannolo tube and deep-fry until crispy.
6. For the pumpkin foam: blend pumpkin, cream, and egg white; pass through a siphon charged with N2O cartridges. Refrigerate until needed.
7. Sauté some black cabbage in a pan with a little oil until wilted; season.
8. To serve: sear the veal pieces in a hot pan with oil. Add a knob of butter and baste the meat. Let rest for a few minutes.
9. Plate a smear of black cabbage cream. Place the veal on top. Fill a pumpkin cannolo with pumpkin foam and set beside the veal. Add a mound of sautéed black cabbage. Finish with a drizzle of veal stock.