BATTUTA OF FASSONA ON TALEGGIO DOP


BATTUTA OF FASSONA ON TALEGGIO DOP

 glebb
  • Difficulty: 1
  • Cost: 1
  • Preparation: 2
  • Doses: 4

INGREDIANTS

  • 4 fillets of Piedmontese fassona from 150 gr each
  • 1 golden onion
  • 10 gr salted capers
  • 1 small shallot
  • Tabasco
  • 1 anchovy
  • 100 gr Taleggio PDO
  • dl extra virgin olive oil
  • fleur de sel
  • pepper

INSTRUCTIONS

  1. Clean the fillets and chop them with a knife.
  2. Chop the anchovies, capers and shallots and add them to the meat.
  3. Put the whole onion with the skin in a preheated oven at 180 ° C for 40 minutes, until it burns.
  4. Put the charred onion in half the oil and let it macerate for at least a day.
  5. Season the meat with the ash oil, salt and pepper. Place in the refrigerator covered with tissue for at least 15 minutes.
  6. In the meantime, emulsify the Taleggio PDO in a blender with a drizzle of extra virgin olive oil until you get a cream.
  7. Nappare a plate with the Taleggio PDO cream and form quenelles with the meat on top.
  8. Serve cold.

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