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Raw
Beef "Piedmont Style"
(Toretta
di Carne Cruda)
Adapted
from
Robert Donna by
StarChefs
Yield:
4 servings
Ingredients:
-
24
Ounces beef tenderloin, finely diced
-
1
cucumber, cleaned, thinly sliced (6 ounces)
-
3/4
cup Parmesan cheese, shredded
-
1
cup button mushrooms, diced
-
5
tablespoons lemon juice (2 lemons)
-
1
cup olive oil
-
1
teaspoon salt
-
2
teaspoons black pepper
-
6
tablespoons fresh Italian parsely, chopped
-
1
garlic clove, smashed, finely chopped
To prepare:
In a medium mixing bowl, combine ingredients for dressing; mix
well using a whisk. Take 1/4 of the sauce and set aside. Add
beef to remaining mixture and blend well, using hands.
Use a ring or form 3" wide x 1 1/2" high to mix ingredients
for this recipe. Place the ring on serving plate. Take 10 cucumber
slices and layer along bottom of mold; add 1/2 teaspoon of mixture,
top with 3 teaspoons mushrooms; push down to compact. Add 1
1/2 teaspoons of mixture, then add a second layer of cucumbers,
ten slices, and press down. Add meat, forming a 2 1/2"
layer. As you add meat, slide form up to mold meat; press down
on meat to compact. Add 3 tablespoons of cheese and continue
to slide form off top, leaving a colorful, compacted layer of
vegetables and meat. Repeat process for each serving.
Make
sure to put enough dressing in between layers of meat, vegetable
and cheese as you build the tower.
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