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