Veal sweetbreads, spelt and pickled walnut

Blanch the veal sweetbreads in heavily seasoned water for about 20 seconds

Transfer immediately to an ice bath to stop cooking and firm up

Peel off the membrane from the sweetbreads

Vacuum-seal them with lemon thyme and butter, and cook sous-vide at 64°C for 1 hour. After cooking, place in an ice bath to cool

Meanwhile, cook the spelt with the white wine until nearly evaporated

Gradually add the chicken stock, simmering until the spelt is tender

Once the spelt is cooked, add a splash of stock and stir in the butter and grated Parmesan. Remove from the heat and stir in the rocket. Season with salt to taste

Blend the pickled walnuts in a Thermomix or high powdered blender until smooth

Gradually add the Ultra-Tex to achieve the desired gel consistency

Before serving, dust the sweetbreads in buckwheat flour and heat up a few centimetres of oil in a heavy-bottomed, high-sided pan

Deep-fry the sweetbreads until crispy and golden, then drain on kitchen paper

Heat the spelt risotto and place it in a serving bowl

Add a pinch of lemon thyme leaves on top

Dot the pickled walnut gel around the risotto

Sprinkle puffed buckwheat over the top

Place the deep-fried veal sweetbread on top of the risotto

Finish with extra Parmesan cheese and sliced black truffle