Fassona tartare with black truffle, Robiola cheese and fried poached egg
Welcome to Ristorante La Beola at Grand Hotel Majestic in Pallanza, I am Danilo Bortolini, the chef and today we are in the hotel’s garden in a gorgeous autumn day.
Today’s recipe Fassona tartare with black truffle, Robiola cheese and fried poached egg.
Oil Salt and Pepper
How to cook it:
Let’s start by dressing the 150gr of raw meat cut with a knife, I will only add some EVO oil, salt and pepper if you like. I’ll also dress the Robiola cheese the same way with the addition of some black or white truffle.
Then let’s move on to the fried poached egg. First I separate the egg white from the yolk, and I cover the latter with breadcrumbs. Being careful not to break it.
Let’s prepare the dish with the help of a ring. I start with a layer of the Robiola followed by one of meat, then some baby salad leaves leaving a hole in the middle for the egg when it’s ready. Carefully you can dip the breaded yolk in very hot EVO oil to have it crunchy in the outside and very soft inside.
When it’s done you put a pinch of salt and you lay it down in the middle. With some truffle on top and few drops of EVO oil the dish is ready to be served.