Chianina Beef Tartare, Truffle, Grain Hazelnut and Parmigiano Reggiano Vacche Rosse cheese

  • Difficulty: easy
  • 45 mins

Ingredients

Serves 2

FOR THE TARTARE

  • 360 g Chianina beef
  • Oil
  • Salt
  • Pepper
  • Lemon

FOR THE CREAM

  • 180 g black truffle sliced in oil
  • 50 ml truffle oil
  • 50 g grated Parmigiano Reggiano Vacche Rosse

FOR THE FINISHING TOUCH

  • Stefania Calugi Grain Hazelnut with Summer Truffle
  • Parmigiano Reggiano Vacche
  • Rosse

    Finely chop the meat and season with oil, salt, pepper and lemon. Prepare the cream by chopping the sliced truffle and emulsifying it with the truffle oil and Parmigiano Reggiano cheese. Mix the mixture with the previously cut meat. Serve using a pastry cutter and sprinkle with Parmigiano Reggiano cheese and Stefania Calugi truffle hazelnut crumbs.