מתכון החודש של מריו בטאלי

INSALATA DI CARNE CRUDA

Serves 4

12 ounces Piemontese Top Round, chopped and chilled

Dressing

1 teaspoon Anchovy Paste

1 tablespoon Capers

1 teaspoon Mustard

1 each Egg Yolk

½ each Lemon

1 cup Extra Virgin Olive Oil

To Finish

1 teaspoon Shallots, minced

1 teaspoon Chives, minced

1 teaspoon Scallions, minced

4 tablespoons Extra Virgin Olive Oil

½ each Lemon

Maldon Salt, to taste

Black Pepper, to taste

4 each Quail Egg Yolk

For the dressing, in a blender, combine anchovy paste, capers, mustard, egg yolk, and a squeeze of a halved lemon. Puree until smooth. With the blender running slowly add the extra virgin olive oil, emulsifying the contents until creamy like a mayonnaise.

 

After your Piemontese Top Round has been finely chopped and well chilled, combine 2 ½ tablespoons of the dressing (reserve the remains for another use), shallots, chives, scallions and extra virgin olive oil.

Finish by adjusting your seasoning with salt and pepper, then portion onto four plates, topping each with a quail egg.