Fassona beef tartare with summer vegetable pesto
The Piedmontese Fassona steak is a typical appetizer of the Piedmont region, which has a very tasty meat as its main element.
The Piedmontese breed of Fassone meat is an absolute excellence in the world gastronomic panorama, the flagship of Made in Italy, and is particularly suitable to be eaten raw.
It is distinguished from all other meats for its superior tenderness, instrumentally demonstrated, and for its extraordinary thinness, two characteristics that generally do not go hand in hand and for which the Piemontese is the classic exception that confirms the rule.
I recommend choosing an excellent quality oil, it will make a noticeable difference in the finished product, and pair the dish with a full-bodied red wine:
Barbera DOC or Barolo Piemonte DOCG, Italy
Cornalin AOC Valais or Syrah AOC Valais, Switzerland
Chateauneuf-du-Pape AOC, France
Fassona beef tartare with summer vegetable pesto
Ingredients
- 1 kg round or rump of Fassona
- 100 gr zucchini
- 50 gr yellow pepper
- 50 gr red pepper
- 50 gr carrots
- 30 gr spring onion
- 100 ml olive oil
- 50 gr radishes
- a bunch of basil
- salt and pepper
Instructions
- Slice the meat very thinly with a knife, cut it into strips and then into small cubes, then finely chop.
- Reduce the vegetables into very small cubes.
- Blend the basil leaves with the olive oil and add to the vegetables for seasoning, salt and pepper
- Season the meat with salt, pepper and oil and leave it to flavor for at least 5 minutes.
- Serve the meat and the vegetable pesto with the help of a pastry cutter and decorate as desired.