Calf’s Head with Black Truffles and Rocket Salad

Dry suren calf’s head for 12 hours (rub with poecel salt, coriander seeds, juniper berries, bay leaf), then cook until tender (at least 1 1/2 – 2 hours), until the rind and meat can be easily detached from the head. The tongue must also be cooked. Place the rind evenly on plastic wrap, spread the meat and tongue on top, and place the truffles in the center. Roll, press into a semicircular mold and let cool. Remove the roll from the mold, cut into thin slices on the slicer and place on plates brushed with balsamic vinegar. Wash the arugula clean, marinate with salt, pepper, truffle oil and balsamic vinegar, add the finely chopped shallots as well as diced tomatoes and arrange in the center of the plate. Drizzle the calf’s head with a mixture of balsamic vinegar and truffle oil.

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