TWO CLASSIC NOSE TO TAIL DISHES FROM AMBASSADOR CHEF, JACK CROSTI
Chef and owner of Number 5 Restaurant in Auckland, Jack Crosti, is no stranger to the nose-to-tail philosophy of cooking and eating. Growing up in Italy he says offal and other secondary cuts are an important part of Italian cuisine, especially in the Lombardi region where he comes from.
Traditionally these cuts were used to make dishes for families with not a lot of money but with a lot of mouths to feed. These cuts were cheap and full of nutrients and a great way to feed a large family. Over the generations the popularity and benefits of eating nose-to-tail grew and offal and secondary cuts are still very popular on restaurant menus in Italy.
Back home in New Zealand, Jack says these underrated cuts can actually be the stars on a restaurant menu, if treated in the proper way. He says you can get incredible results with nose-to-tail cuts, and can give customers the opportunity to try something they have never eaten before. He has noticed Kiwi’s are becoming more adventurous with trying something new and if its prepared and cooked in the proper way, it can be an incredible eating experience for them. Customers will often be surprised when they learn what they are eating and how good it tastes!
It's not all about the eating experience, though. The nose-to-tail philosophy is also about minimising waste of the animal. Every part of an animal can be eaten and for chefs it is important to be more sustainable in their kitchens, reduce waste and have respect for the animals that have given their lives for our food.
We invited Jack into our Beef + Lamb kitchen to demonstrate two of his favourite nose-to-tail dishes. Osso Buco is one of Jack’s favourites and brings back many memories from his childhood. It is a very traditional dish from the region where Jack comes from and he remembers eating it a lot when he was growing up. Served with a creamy Milanese Risotto and topped with a refreshing sprinkle of gremolata, this is the perfect comforting dish to share with family and friends.
Jack’s second recipe is a cannellini bean salad topped with crispy lamb sweetbreads and is a light, textural dish. Perfect as a starter or light meal, Jack says the preparation of the sweetbreads is very important. He brines them overnight then crumbs and fries them to add a crispy coating and the cannellini bean salad is dressed with a sweet, tangy dressing.
Check out more about nose-to-tail month here.