FASSONA TARTARE

gorgonzola sauce and porcini mushrooms

by Tommaso Foglia

PRISTINE COOKING 20% DAIRY

2 servings

Ingredients

For the Gorgonzola creme:

100 g Pristine Cooking 20%
100 g sweet gorgonzola

For the cold cream sauce:

100 g Pristine Cooking 20%

Extra virgin olive oil

Thyme

For the tartare:

250 g Piedmontese Fassona sirloin
100 g porcini mushrooms
Extra virgin olive oil
Salt
Pepper

Pristine Cooking 20% Dairy

Preparation

For the Gorgonzola creme:

Bring the Pristine Cooking 20% Cream to simmer in a saucepan. Add the gorgonzola and whisk until smooth.

For the cold cream sauce:

Mix the Pristine Cooking 20% Cream, extra virgin olive oil and thyme leaves. Season with salt.

For the tartare:

Prepare the tartare by first cutting the meat into strips, then into small squares and finally chop finely until you obtain the desired size. Season with oil, salt and pepper. Clean the mushrooms by removing the earth, wash them and cut them into thin slices and griddle them in a pan with oil and salt. Place the meat in the mould, decorate as desired with the mushrooms and the two cream sauces.