Marinated beef with crunchy vegetables, cuttlefish ink crumble and Balsamic Vinegar ice cream

We asked the chefs of I.F.S.E. Culinary Institute, the only cooking school recognised as Italian Excellence by the General Secretariat of the Republic, to create a recipe with our Balsamic Vinegar of Modena “Aged – High Density”: Marinated beef with crunchy vegetables, squid ink crumble, and Aged Balsamic Vinegar of Modena ice cream.
Our “Aged” Balsamic Vinegar of Modena is 100% natural, without the addition of caramel, colouring agents or additives. It is made from cooked must that is obtained from late-harvested grapes dried on mats, and wine vinegar aged for over three years in ancient oak barrels. It has a high density (1.34) and a balanced, velvety flavour. It is the ideal dressing for those who seek harmony of flavour and elegance in their dishes.
Here’s how to create the dish.
For the marinated beef:
- 250g beef sirloin
- 20g fine salt
- 20g brown sugar
- 30ml Balsamic Vinegar of Modena “Aged - High Density”
Dry-mix the salt with sugar, then sprinkle on all sides of the meat. Place in a vacuum sealer bag and add the balsamic. Marinate in the fridge for 2/3 days, then slice thinly and serve raw
For the vegetables:
- 1 carrot
- 1 courgette
- Half a red pepper
- Half a yellow pepper
- 1 radish
- 2 leaves of black cabbage
Cut the carrot and courgette lengthwise into thin slices with a mandoline. Blanch them in salted water for 2 minutes, then cool them in water and ice. Once cool, roll them up. Cut the peppers into lozenges and pan-fry in extra virgin olive oil for a few minutes. Season with salt and pepper. Thinly slice the radish and keep it in water and ice. Fry the black cabbage leaves in peanut oil.
For the squid ink crumble:
- 450g weak 00 flour
- 280g butter
- 5g salt
- 50g icing sugar
- 80g squid ink
- 1g black pepper
Cover the butter with flour, salt and pepper. Then add the squid ink and icing sugar.
Chill in the fridge for at least 30 minutes, then roll out thinly and bake in a ventilated oven at 170°C for 5 minutes.
Take out of the oven and coarsely chop with a scraper, then bake for another 3 minutes.
For the Aged Balsamic Vinegar of Modena ice cream
- 655g whole milk
- 100g cream 35%
- 25g skimmed milk powder
- 5g neutral 5 stabiliser
- 150g sucrose
- 35g dextrose
- 30g dry glucose syrup 31,5DE
- 100g balsamic vinegar
Heat the milk and cream at 90°C, then emulsify with all the powders.
Add the Balsamic Vinegar of Modena “Aged - High Density”, then whip. Blast chill at -18°C. Serve at -12°C
Video by Saverio Pisano IFSE Culinary Institute - Recipe by Chef Gabriele Trovato