Fassona beef tartare on mixed salad, truffle sauce jellies, quail’s eggs and finely sliced bread with almonds
x4
Ingredients for 4 people
Truffle sauce jellies:
150 g Sugosi® Truffle Sauce
6 g food gelatine in sheets
Quail’s eggs and finely sliced bread:
4 quail’s eggs
1 small baguette
Toasted sliced almonds
Fassona beef tartare and mixed salad:
600 g fresh Fassona beef
Extra virgin olive oil to taste
Maldon salt flakes or flavoured salt
Mixed salad leaves
Garnishes:
50 g boiled beetroot
50 g roast or steamed pumpkin
Extra virgin olive oil to taste
Procedure
PREPARATION:
Soften the gelatine in cold water, wring it out and add it to the well-heated Truffle Sauce. Pour into domed silicone moulds and place in the fridge.
Boil the quail’s eggs to the bare minimum, cool, and cut carefully in half. Cut the bread into thin slices and toast in the oven, then lightly grease them and place the toasted sliced almonds on top.
Cut the Scottona beef with a knife, marinate it with a little quality extra virgin olive oil, and flavour with salt. Clean and wash the mixed salad leaves and dry them well.
Blend the beetroot and the pumpkin separately, with a little extra virgin olive oil, until you have a creamy consistency.
Finally, place the mixed leaves on cold plates, and lay the seasoned tartare, the Sugosi® Truffle Sauce jellies and the quail’s eggs on top. Garnish with the slices of bread and almonds, finishing with buttons of the red and yellow puree.
TIPS:
In this recipe, the truffle sauce is presented with a different texture.
Indeed, this sauce can be used and served at different temperatures and in different contexts.
