Introduce the salted water by adding 5 seconds to the shortened fish, then place it in a bowl full of water with a lid. Cut the bowl very thinly and place it in a saucepan with 4 tablespoons of vinegar. Cook slowly for a few minutes, add the roast and toast it. Continue cooking and incorporate the vegetable heat, while thoroughly stirring the lechuga and emulsifying it with a spoonful of vegetable heat.

Shorten the bread from the molds by cubitos and toast it in the pan with a little oil and the additional filets. Add the cream to the “risotto” one minute before reaching the appropriate cooking point. Remove the fire and sauté and brown with two spoonfuls of vinegar and vinaigrette.

Arrange the “risotto” on the individual plates, adding the seasoned Provolone Valpadana DOP cut into slices and the toasted bread. Serve.