difficulty
Bassa
preparation
60 Min
cooking
30 Min
servings for
4
products
ingredients
- 500 g beef skirt steak, hand-chopped and trimmed of fat and sinew
- Tomato powder
- Olive earth (dehydrated olive powder)
- 3 tablespoons of colatura di alici
- Extra virgin olive oil
- Warm cherry tomatoes (400 g)
- Chipotle powder
- Cold meat broth
- 20 Gragnano spaghetti
- Frying oil
- Aromatic herbs to taste
- Spices to taste
products
Preparation
Cold-smoked raw skirt steak polpettina. On tomato gazpacho with colatura di alici. With fried spaghetti breadsticks.
For the warm but raw tomato
– 300 g cherry tomatoes
– water
– extra virgin olive oil
– garlic
– tomato powder
– parsley
– 2 tablespoons of colatura di alici
– smoked chilli
– 1 ladle of cold meat broth.
For the spaghetti breadsticks
– 20 Gragnano spaghetti
– cold water
– frying oil
– spices.
For the preparation: clean the skirt steak and chop it very finely with a knife. Refrigerate after adding the spices and herbs. Do not marinate. Prepare the tomato cream cold, adding all the above ingredients. Refrigerate.
Parboil the pasta for 3 minutes, dry it, cool it, then fry until crispy like a breadstick.
Shape the polpettine, marinate just before serving, place on the cold tomato, accompany with the raw tomato sauce, garnish with fresh herbs.
Recipe by chef Alfredo Iannaccone of Zen Food Lab, exclusively for Delfino Battista.
