The dish "Manzo alla Cortecca" comes from the Italian region of Veneto - it is cooked by Massimo Alajmo.
Preparation time: 30 minutes
Cooking time: 20 minutes
| Ingredients (4 servings) | ||
|---|---|---|
| 300 | g | Meat from the Fassone-Piemontese beef fillet, Beiried or white pork shoulder |
| 40 | g | Mineral water, sparkling |
| 12 | ml | Olive oil |
| 6 | g | white truffle paste |
| 4 | g | Salt |
| 1 | g | Sugar |
| 1 | drop(s) | Garlic oil |
| Chives, finely chopped | ||
| Peppermint sprig, chopped | ||
| Ingredients (4 servings) | ||
|---|---|---|
| 200 | g | Mayonnaise |
| 20 | g | Cold water |
| 6 | g | white truffle paste |
| 1 | g | Salt |
| 1 | drop(s) | Garlic oil |
| Ingredients (4 servings) | ||
|---|---|---|
| 2 | slice(s) | Wholemeal wheat bread |
| Olive oil | ||
| Chives, chopped | ||
| Salt | ||
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | l | Water |
| 4 | drop(s) | Rose essence |
| 2 | Carnations | |
| 1 | piece(s) | Star anise |
| 1 | Cinnamon stick | |
| 1 | Lemon zest | |
| 2 | Orange zest | |
| Ingredients (4 servings) | ||
|---|---|---|
| Fresh truffles | ||
| 4 | piece(s) | Star anise |
Preparation of tartare:
Preparation of truffle emulsion:
Preparation of bread cubes:
Preparation Scented towels:
Completion:
Tip:
The Falstaff wine recommendation
Conti Bossi Fedrigotti Winery
2015 Fojaneghe Rosso Vigneti delle Dolomiti IGT (92 Falstaff points)
Powerful, sparkling ruby violet. Medium intensity on the nose of tobacco and cassis. Grippy, gripping tannin on the palate, fine spice, firm pressure on the finish.
bossifedrigotti.com
Recipe from the Falstaff cookbook "The best recipes in Italy".
