- Starter
Ingredient
1 slice of rustic bread
Spicy provola cheese, as needed
~40g beef (for tartare)
2 radishes
1 egg Lemon juice, to taste
Sunflower oil, as needed
Olive oil, as needed
Fine salt, to taste
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Duration
20 minutes
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Difficulty
Easy
Ready to go...!
The Base:
Drizzle a little olive oil over the slice of bread and bake it at 180°C (350°F) for about 8–10 minutes, until golden and crisp.
Beef Tartare:
Finely chop the beef into small cubes and season with fine sea salt and a drizzle of olive oil. Set aside. Thinly slice the radishes. Slice the spicy provola cheese.
Homemade Mayonnaise:
Crack the egg into a bowl and add a pinch of sea salt and a few drops of lemon juice.
Using a whisk or immersion blender, slowly add the sunflower oil while mixing continuously, until the mayonnaise thickens and becomes fluffy.
Plating:
Place the toasted bread on a serving plate. Lay the sliced provola on top. Add a layer of beef tartare. Garnish with homemade mayonnaise to taste. Finish with a sprinkle of sliced radishes over the top.
Discover the protagonist
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Sharp Provolone Valpadana PDO
Sharp Provolone Valpadana PDO
Pasta filata cheese produced with top quality cow’s milk, salt and rennet.
Milk collected only within the pdo area in north italy.Produced with goat rennet and aged for at least 3 months. This pasta filata cheese has a strong and slightly spicy taste.
Produced with milk collected exclusively in the protected areas of origin outlined by the Consortium of Provolone Valpadana PDO.
Great in many recipes, melts well.
Certified organic product also available
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Aging
at least 3 months
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Various formats available, request catalogue.
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