Salad of thinly-sliced Romagnola beef from the Valleys of Premilcuore with finely sliced fresh Caesar’s mushrooms and black truffle (Scorzone) from Santa Sofia

Type of recipe: Appetizers

Click on the photos to enlarge

Preparation method:

Place the Romagnola beef rump steak in a pan on a bed of mixed herbs (as above). Smoke in an oven pre-heated to about 40°C for about two hours. Remove the meat from the herb bed and sprinkle with seasoned salt. Roast in an oven like a simple roast beef, leaving the meat rare. Chill in the fridge.
Wash the mushrooms and black truffle thoroughly. Prepare garlic and rosemary-flavoured olive oil in a mixer by combining the extra-virgin olive oil, a few needles of rosemary and a little garlic.
Use a slicing machine to thinly slice the meat and place it on a serving dish, preferably a glass one. Cover the meat with the sliced mushroom and a few thin slices of black truffle. Dress with the flavoured oil, Cervia salt and a little pepper.

Preparation method:

Place the Romagnola beef rump steak in a pan on a bed of mixed herbs (as above). Smoke in an oven pre-heated to about 40°C for about two hours. Remove the meat from the herb bed and sprinkle with seasoned salt. Roast in an oven like a simple roast beef, leaving the meat rare. Chill in the fridge.
Wash the mushrooms and black truffle thoroughly. Prepare garlic and rosemary-flavoured olive oil in a mixer by combining the extra-virgin olive oil, a few needles of rosemary and a little garlic.
Use a slicing machine to thinly slice the meat and place it on a serving dish, preferably a glass one. Cover the meat with the sliced mushroom and a few thin slices of black truffle. Dress with the flavoured oil, Cervia salt and a little pepper.