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Revisited raw beef meat

Written by admin. Posted in Cold starters, Starters

Cuisine: Piedmont – Creative
Cooking time: 45 minutes

Ingredients for 4 servings:
Beef fillet 500 g
Salt and pepper as needed
Rhubarb 100 g
Sugar 50 g
Butter 20 g
Lemon juice 10 g
PDO Grana Padano cheese 100 g
Hazelnut flour 30 g
Red bell pepper no. 1
Mixed salad greens as needed
Edible flowers as needed
Extra virgin olive oil as needed
Maldon salt as needed
PROCEDURE
Mix the grated PDO Grana Padano cheese and the hazelnut flour together. Form wafers on a Silpat silicone baking sheet and bake in a 170°C oven for a few minutes. Clean, wash and julienne the bell pepper. Dry it out in a 73°C oven for about 3 hours and then grind it into a powder.
Hand chop the beef fillet with a knife. Put the chopped meat in a bowl and add the salt, pepper and extra virgin olive oil. Put the raw meat in single ring molds, compacting it and giving it a ring shape. Remove the rings. Plate the meat with the mixed salad greens, edible flowers, extra virgin olive oil and the Maldon salt.
Eliminate the leaves from the rhubarb, rinse it and cut the stalks into 1cm pieces. Put the pieces of rhubarb in a pot with the sugar, butter and grated lemon zest. Add the strained lemon juice and mix well. Bring to a boil and cook on a low heat for 15 minutes.
Use the rhubarb jam to garnish the dish and as pairing with the meat.

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