Piedmont minced beef with Pancetta Joselito and incense

Massimiliano Alajmo

Piedmont minced beef with Pancetta Joselito and incense

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For the minced meat

200 g of skirt steak shredded with a knife.

A little salt

4 drops of lemon

4 g of sparkling water

4 g of mustard with tarragon

4 g of Dijon mustard

4 g of julienne chives

16 g of fino olive oil

A little sugar

16 g of stewed pancetta Joselito cut into strips

4 drops of smoked oil

A pinch of ground Sarawak black pepper

2 sprays of incense
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Piedmont minced beef with Pancetta Joselito and incense                                                     

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For the stewed Pancetta Joselito

Place the vacuum packed 4cm strips of Pancetta Joselito with dill, rosemary, tarragon and thyme, cook for two hours at 100º, remove the herbs, drain and use the lean separated part of the liquid.

For the minced meat

Mix the very cold meat and form mounds.

For the presentation

Serve the minced meat with the salad, decorate with mustard with tarragon (on top of the meat and on the sides) and finish the plate with a dusting of charcoal.
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