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Chef and Owner Paolo Sparvoli

"Casa Mia" Restaurant, Tolentino, Italy


200 gr. di filetto di manzo
1 limone, succhiato
sale pepe
2 gocce Tabasco
2 gocce di salsa Worcester
1 cucchiaino di cognac
1 cucchiaino di ketchup
1 cucchiaio di senape
1 cucchiaio di olio extra vergine di oliva
5-6 gr. di tartufo nero fresco o conservato

Thinly slice the filet, carefully removing all fat. Finely pound the filet with a knife. Place in a bowl and add ½ of the lemon juice and ingredients 3-7 and let rest 5 minutes. Meanwhile, wash and dry the asparagus. Finely slice and place in a bowl; add the remaining lemon juice and olive oil.

Place the tartare in a ramekin and gently press with a fork. Carefully transfer the tartare to a plate by slightly tipping the ramekin and gently manipulating the meat with a fork so as not to break the mold. Garnish with asparagus and abundant, freshly grated black summer truffles.

Buon Appetito!