Lardo di Colonnata.
pak choy, mini courgette, asparagus.
Grated Truffle on truffle oil toast.
Put some shallots in a pan and fry very lightly then add the veal stock. Cook a few minutes and add a little vegetable stock (25% of the quantity of the veal stock) and reduce for 5 mins.
Cut the mini courgettes into thin slices. Cut the pack choi leaves into strands (remove one or two inches off the base)
Blanche the asparagus tips for 2 mins and put into ice cold water for a few minutes then drain.
Make toast soldiers and rub in a little homemade truffle oil. (just leave some grated truffle in some oil for a few days, stirring daily to release more perfume). Top the toast with grated truffle.
Cut the lard and the squid into similar size tagliatelle shaped stripes. Lightly fry the squid for a minute (it needs to stay white).
Take the shell off of the scampi leaving the tail end on. These will be served raw.
Pour the warm sauce into the bowl. Add the scampi, the squid and the lard. Add the vegetables.
Top with the toast.