Ingredients
- 320gr Beef tartare
- Balsamic vinegar cream
- 4 Borettane onions in Balsamic Vinegar
- 5 spoons of grated Parmigiano Reggiano
- 8 Capers
- Corn flour (1 spoon)
- Extra Virgin olive oil
- Salt & pepper
Preparation of the recipe
1
Mix Parmigiano Reggiano with corn flour.
2
Lay down this mix on baking paper and create a subtle disk.
3
Cook it in the oven at 250° until you obtain a golden color.
4
Let it cool and then you’ll have a crunchy wafer.
5
Season the beef tartare with salt, pepper and oil.
6
Serve it on a dish with the help of a pastry ring.
7
Cut the Borettane onions in balsamic vinegar in small cloves and gently lay them on the meat.
8
Finish the dish by adding small pieces of wafer, precious drops of Modena IGP Balsamic Vinegar Dressing and capers
