Cook the broad beans in salted water until soft and strain. Keep some of the cooking water. Cut the calf’s head into rough cubes and dissolve in a little cooking water until the gelatin melts. Add the apple balsamic vinegar and the broad beans and let them simmer briefly on low heat, season with salt and freshly ground pepper. Lay out four plates with well washed and cleaned Vogerlalat and arrange the calf’s head with the broad beans decoratively on it.
Preparation Tip:
Drizzled with a few drops of kernel oil, this dish tastes even better.
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