Truffle scented Fassona beef tartare

This dish is completed with a taleggio and porcini mushroom sauce and we pair it with a Trentino Lagrein Cedrone 2019 Tenute Sajni Fasanotti.

Ingredients for 1 person:

100g Fassona Piemontese, 50g taleggio PDO, 100g cooking cream, porcini mushrooms as needed, a leak, truffle infused olive oil, 1 pink grapefruit, salt and pepper, parsley and a slice of rye bread.

Directions:

Prepare a sauce by cutting the taleggio into cubes and putting them in a pot with the cooking cream, a pinch of pepper and 4-5 drops of truffle infused olive oil. Melt the cheese bain-marie and keep warm.

Use a knife to chop the fassona beef, put it in a bowl with around 20 drops of truffle infused olive oil, seal the bowl well and let the meat sit in the refrigerator for 20 minutes.

In the meantime, cut some of the mushrooms for garnish and sauté them in a pan with the leak and a trickle of olive oil. Cut the rest of the mushrooms into cubes, sauté them with some chopped leaks, drain and then add to the prepared  cheese sauce.

Season the tartare with salt, pepper and the juice of the grapefruit.

Put the tartare in a plate garnished with the taleggio fondue, the sautéed porcini mushrooms, parsley and croutons made from the toasted rye bread.

Wine to pair:

(by Stefania Vinciguerra)

Trentino Lagrein Cedrone 2019 Tenute Sajni Fasanotti

Dark ruby red color. Complex to the nose amid fruity aromas of black currants and blueberries, floral nigritella, hints of cinchona and light spice. Juicy and rich to the palate, ripe and velvety tannins, harmonious outline. Pleasantly saline finish.

Production area: Maso Palt in Besagno di Mori (province of Trento), a 20-year-old vineyard with loose, medium-textured soils with good clay content. Western exposure, altitude 380 meters.

Grape varieties: 100% Lagrein, Guyot training system. 

Harvest: in September, with a yield of 80 q/ha.

Vinification: fermentation in stainless steel tanks and maturation in large barrels.

Alcohol content: 12.50% vol.

Serving temperature: 16-18°C.

THIS RECIPE IS OFFERED BY TENUTE SAJNI FASANOTTI

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