Summer second course, creative and genuine. You can prepare it in advance, keeping it in the fridge until you need to serve it. Try to prepare these nuggets for a picnic and impress your friends with your originality!
A fresh and easy recipe, good-looking and easy to digest. The choice of the round cut of the beef is given by the fact that this part of the animal is extremely lean, not nervous and without fat marblings.
Try to serve with a full-bodied white Italian wine like a “Soave”, a “Cataratto”, or an “Inzolia”
15/10 g of Rocked Salad
200 g of Elda Ricotta
20 g of Grated Parmesan
400 g of Lean Beef (Round)
A Parmesan Cheese Rind
Extra Virgin Olive Oil to taste
Salt to taste
Pepper to taste
Chop the rocked salad with a knife;
Strain the Ricotta and mix it with the rocked salad that you have just chopped;
Add Parmesan, pepper, a pinch of salt and little oil.
Cut the beef into about 20 slices, with 6/7 cm in diameter;
Beat the slices, one by one, between some baking paper or cling wrap, obtaining many very thin slices;
Lay a little of ricotta cream on every slice and close the nugget as a dumpling.
Clean the external part of the Parmesan rind with a smooth blade knife. Pay attention that the rind has got a 6mm thickness as maximum;
Put the rind into the microwave for 40 seconds, at full power;
Once ready, cut it into many strips to refine the dish.
Lay on the bottom of the dish some mesclun salad;
Lay 5 beef and ricotta nuggets on the mesclun salad;
Refinish with the puffed Parmesan rind.