Chopped Piedmontese Beef, Sweet And Sour Red Onion, Burrata Cheese With Pink Pepper, Olive Oil And Anchovy Dressing

Chopped Piedmontese Beef, Sweet And Sour Red Onion, Burrata Cheese With Pink Pepper, Olive Oil And Anchovy Dressing

Chopped Piedmontese Beef, Sweet And Sour Red Onion, Burrata Cheese With Pink Pepper, Olive Oil And Anchovy Dressing

Chef Giancarlo Morelli brings the best of Italy in one dish with this tasty Piedmontese beef recipe with burrata cheese

March 27, 2012

Type of dish

Cuisine

serves for

8

total time

0 HR 55 MIN

ingredients

rump steak
1 Kg “Piemontese” scamone variety
Extra-virgin olive oil
200 g
Burrata cheese
350 g
Pink pepper
10 g
Onion
150 g, Tropea variety
Red wine vinegar
100 ml
water
100 ml
sugar
To taste
Anchovy
50 g, in oil
Sakura sprouts
2
Maldon salt
To taste
Bread wafers
As needed
herbs
to taste

Preparation

De-fat the meat and cut into small cubes.

Dress with oil, salt and a little bit of pepper.

Drain the burrata cheese and chop with a knife.

In a copper pot, boil the water, vinegars, sugar and herbs.

Add the sliced red onions and cook.

Cool and set aside.

Cut the anchovy filets and conserve them in extra-virgin olive oil.

Compose the dish.

Garnish with sprouts and wafers of bread.

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