Here is another splendid recipe by Chef Francesco Bravetti of the Vittoriano of Civitanova Marche. This time he delights us with a Piedmontese fassona fillet on egg sauce, 100-month parmesan wafer and aromatic herbs.
Let's see how to prepare everything.
- 100 g Piedmontese fassona
- Parmigiano reggiano 100 months
- 1 egg yolk
- Cream cheese or cooking cream
For the tartar:
Beat the Piedmontese fassona or the chosen cut of meat with a knife, generally lean and tender cuts of meat such as fillet-rump and codon are preferred.
Allow the meat to heat for 5 minutes and season with oil, salt and pepper.
For the egg sauce:
Combine an egg yolk with a neutral cream cheese or cooking cream until you reach the desired consistency. Salt.
Chop some chives, basil and wild fennel.
You can choose the herbs we like best, depending on the aromatic scent we want to leave.
For the waffle:
Use a 5 cm diameter pasta bowl, grate the Parmesan cheese inside and put in the oven. The advice is to leave the pasta bowl cooking to make sure it has a perfect shape. Leave to cool and serve.