battuto scamone

CHIANINA RUMP TARTARE WITH WILD HERB SALAD

 

Serves 4
 
  • 300 g of Chianina rump
  • Herbs (wild fennel, rocket, wild mint, mallow)
  • Capers
  • Extra-virgin olive oil “Il Sincero”
  • Salt and pepper

Carefully clean the meat, removing all traces of fat and gristle. First, thinly slice, then cut into small squares just a few millimeters a side. Finally chop into even smaller pieces.
Mix a few capers into the chopped meat. Add the extra-virgin olive oil “Il Sincero”, salt and pepper. Dress the herbs and serve.