- 250 g of Chianina meat (rump)
- extra virgin olive oil, salt and pepper q.s.
- 30 g of Valnerina Tartufi truffle sauce
- 20-30 g of fresh summer or winter black truffle
- fresh Datterino tomatoes
- fresh basil (optional)
- 80-100 g of cabbage
Using a well sharpened knife, cut the meat into thin strips, first one way and then the other, until you get small cubes of meat.
Once this operation is completed, using a sturdy knife, beat the meat until it reaches the desired consistency: the more you beat it the more the mixture will be creamy. Conversely, if the meat is beaten just a little, the cubes of meat will remain more visible. Choose it according to your taste.
During this operation add a few flakes of fresh truffle that will be incorporated into the tartare.
When the beating is completed, place the meat on a plate with the help of a mold of the desired shape, season with salt, pepper and extra virgin olive oil.
Place the uncut Datterino tomatoes on the plate, the cabbage cut into thin strips and the basil as a garnish.
Pour the truffle sauce over the meat before serving and garnish the dish with flakes of fresh summer or winter black truffle.