Bay leaf and oxtail infusion with green celery cream

600gr oxtail;

20gr extra virgin olive oil;

chervil to taste;

30gr Grana Padano;

4 Ecodoses of vegetable stock;

5/6 bay leaves;

300gr celery;

salt and pepper to taste;

60gr tomatoes;

40gr flaky pastry;

30gr shallot

Brown the shallot in the pressure cooker in extra virgin olive oil. Then add the oxtail cut into chunks. Let it brown well then add the stock, celery in pieces, the tomato and 5/6 bay leaves. Close the lid and cook for 40 minutes after the hiss. At the end of cooking, remove the tail and celery and filter the stock through a sieve. Set it in a warm place. Blend the warm celery to obtain a cream. String the oxtail, place it on the dish, add a few tablespoons of stock and decorate with chervil. Serve the warm celery cream separately, in a small glass or coffee cup together with a few Parmigiano puff pastries.

Recipe of Emanuele Gnemmi