Ricette

Beef Salad Pizzaiolo with Crispy Bread and Fresh Oregano Foam

A very attractive, delicious dish, ready in a few minutes and enhanced by the flavour of 100% Italian Sustainable extra virgin olive oil.

Prodotti utilizzati

SUSTAINABLE 100% ITALIAN EXTRA VIRGIN OLIVE OIL

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4
8'
20'
Easy

Ingredients

  • 240 g /

    Beef Tenderloin

  • 150 g /

    Fresh Cherry Tomatoes

  • 50 g /

    Curly Lettuce

  • 20 g /

    Dried, blended Black Olives

  • 10 g /

    Capers

  • SUSTAINABLE 100% ITALIAN EXTRA VIRGIN OLIVE OIL

  • Coarse Bread

  • 200 ml /

    Water

  • 10 g /

    Fresh Oregano

  • 4 g /

    Soya Lecithin

  • to taste /

    Salt and Pepper

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Instructions

Slice the bread very thinly, brush with Zucchi 100% Italian Sustainable EVO Oil and roast in the oven at 200°C for 8 minutes, until crisp.

Cut the cherry tomatoes in half and remove the inside part with the seeds.
Then transfer the flesh to a bowl and blend, adding a pinch of salt and a dribble of Zucchi 100% Italian Sustainable EVO Oil. Sieve finely and set aside.
If necessary, prepare the meat by removing the connective tissue, then cut into thin slices about 4-5 cm wide.
Wash the salad and split into small tufts.

Place the water, the oregano leaves and lecithin in a large, wide container. Mix and set aside for about ten minutes to rehydrate the lecithin. Then blend with a stab mixer to a stiff foam.

Then arrange on the serving dish, adding first the freshly salted meat, the curly lettuce tufts, a few wafers of bread, the capers and the tomato sauce. Then complete with the olive powder, salt and the oregano foam. Serve with a dribble of raw Zucchi 100% Italian Sustainable EVO Oil.

LO CHEF: La Scuola de La Cucina Italiana

The first culinary school came from the Magazine, in Milan.