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Battuta al Gorgonzola — Steak Tartare with Gorgonzola
Battuta al Gorgonzola — Steak Tartare with Gorgonzola
Italian
Starter
30 mins
Beef
Easy
Serves
2

This Italian spin on a steak tartare is served with gorgonzola and balsamic vinegar to create an umami triple-threat alongside the beef. Hailing from meat-obsessed Marcellaio RC, this dish works best when using the finest-quality Fassona beef: "Fassona beef is the exceptionally lean meat from the Fassona Piedmontese breed, born and raised in the region of Piedmont. The cattle are renowned for their unique muscular structure, particularly in the thighs, which is the result of natural muscular hypertrophy, yielding high-quality meat that is distinguished by excellent texture, tenderness, juiciness, and a rich, sweet flavour. Fassona beef’s excellent characteristics are also the result of a dry-aging process of the meat, low amounts of saturated fat, cholesterol, and calories, but also for its high amounts of essential nutrients, Omega-3, and Omega-6 fatty acids. We are only using top-side for our tartare and exclusively “battute al coltello” (sliced and beat by hand with a knife). The topside is strong on flavour and extremely lean and tender.”

Recipe courtesy of
Ingredients
  • 240g fesa di Fassona (Fassona beef topside)
  • 20ml Tuscan extra virgin olive oil
  • 80g Gorgonzola Piccante
  • Aged balsamic vinegar (preferably 25 years old), to drizzle
  • 4 thin slices of bread, toasted
  • Rock salt to taste
  • Black Pepper to taste
Method
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Method
  1. With a sharp knife, finely slice the topside then chop into small cubes. Add the Tuscan extra virgin olive oil and season with salt and pepper. Divide the tartare between two metal rings, each sat on a serving plate.
  2. With the help of 2 sheets of baking parchment, create 2 thin discs of Gorgonzola Piccante. Lift the serving rings from the tartare and use one to cut out discs of cheese that match the size of the tartare.
  3. Place the Gorgonzola discs on top of the rounds of tartare and drizzle over the aged balsamic vinegar. Use a blowtorch to caramelise the cheese and serve with crispy toasted broad.

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