For the Christmas holidays the Chef Giuseppe Mancino proposes the recipe for one of his most popular dishes: the Tuscan Sushi, meat beaten with a knife, pecorino cheese, hazelnuts and white truffle Savini selection.
Ingredients for 4 persons:
Chard 1 kg, meat for tartare 480 gr, pecorino cheese 200 gr, cream 100 gr, 3 sheets of fish glue, hazelnut oil as required, hazelnut paste as required, balsamic vinegar as required, salt as required, white truffle 50 gr.
Directions:
Blanch the chard in plenty of salted water and immediately cool it in water and ice and finally dry it on absorbent paper.
For the pecorino cream: bring the cream to a boil, add the pecorino cheese and complete with the sheets of fish glue to obtain a hard mixture.
For the beef tartare: season the meat with salt and hazelnut oil.
Roll the meat into the chard leaves and add the pecorino cheese, complete with the hazelnut paste, white truffle and the balsamic vinegar.
I invite everyone to try this tasty recipe on the holidays menu or, alternatively, I wait for you at the Il Piccolo Principe Restaurant to try it directly from us starting from the reopening of March 8th. I take this opportunity to wish everyone wonderful holidays!
Chef Giuseppe Mancino
