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Chef Giancarlo Morelli brings the best of Italy in one dish with this tasty Piedmontese beef recipe with burrata cheese
- Preparation time
- Cooking time
- Recipe category Brunch
- Recipe yield 8
- Recipe cuisine Italian
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.