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Fassona Tartare with delicate flakes of grana and rocket - 24 months ripened Parmigiano Reggiano Vacche Rosse

This recipe is perfect for a summer evening or to stay light with something nutritious.

Ingredients for 4 persons

500 g of Fassona tartare

Parmigiano Reggiano Vacche Rosse flakes

6 cloves of garlic

Sprigs of thyme

Bunch of rocket

Extra virgin olive oil


Thinly slice the fillet of Fassona, make from thin strips and then some small cubes. Hand pour them into a bowl and garnish immediately with a little oil.

Mix well and in this way you will permeate the meat with the fat. Adjust with salt, thyme and pepper. Stir again and to finish passed to the ground. With two spoons make the quenelle of tartare: you just have to collect a little dough and mold it with the two spoons, passing it from one side to the other until you get a sort of oval.

Place the quenelle in the dish garnish with rocket and, if you like some bread cubes sautéed. Add some ground black pepper, if you prefer a few more drops of oil, then the Parmesan flakes.

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