Recipe Tartare with bianchetto truffle
YIELD: MAKES 4 SERVINGS
- Beef gr. 300
- Nero di Cognaro Bianchetto Truffle gr. 60
- Extra virgin olive oil 20 cl
- Coarse salt
- Freshly ground pepper
Chop the rosemary, add the salt and pepper. With this compound massage the piece of meat and store it in the fridge, covered with a cloth for an hour.
Remove the sauce from the meat using the cloth, and cut it into very thin slices (you can also use the slicer).
Prepare the sauce mixture with the oil, the grated truffle, a little lemon juice and pepper. Lay the slices of meat on a serving platter and season it.
Put them in the fridge for an hour.
In a dish, serve the meat surrounded by so many hot croutons as are curls of butter (usually 10 per each person), with the aside black salt. The black salt melts on the meat once that comes into contact with this.
Before you bring it to the table, slice the remaining truffle over the meat.