Aged beef tartare, yakinori seaweed chips, black truffle, and lime mayonnaise. Let’s pair this dish from the Grand Hotel Fasano (Gardone Riviera, BS) with a glass of Bine Longhe.

Ingredients:

600 g of meat

1 stalk of celery

100 g of Grana Padano

50 g of desalted capers

4 anchovy fillets

parsley, to taste

extra virgin olive oil, to taste

coarse salt, to taste

pepper to taste

Using a sharp knife, cut the meat into thin slices, then chop it with the knife until you have a fine, well-chopped paste. Don’t use a meat grinder because you won’t get the same result.

Divide the ground meat into 4 portions and use a pastry cutter to shape the meat. Season with finely ground coarse salt, add pepper, and top with finely chopped celery and Parmesan. Drizzle with extra virgin olive oil

Set aside a coarsely chopped mixture made by crushing the capers with the parsley and anchovies.