Today, Mamablip's 'Dinner in 15' column offers us a beef tartare with a wonderful cheese fondue: fresh, simple and tasty!
Chef Sara Lai shows us how to cut the meat at home, but we recommend that you ask your local butcher to cut you a nice piece of beef 'with a knife'.
Filippo Bartolotta, Mamablip's wine expert, pairs this simple, fresh but very rich dish with a glass of Rosso di Montalcino from the Consortium of Brunello di Montalcino wines.
Enveloping and full-bodied, this wine is perfect for a wonderful tartare - and if you're in the Montalcino area, adding a sprinkling of truffles, both white and black, is almost a must.
Chianina beef tartar with pecorino fondue:
Ingredients for 2 servings:
240g Chianina entrecote
100 g Pecorino cheese with truffle
50 ml heavy cream
salt
pepper
‘LIVE DINNER IN 15’ is the video format created by Mamablip, with Chef Sara Lai and wine expert Filippo Bartolotta
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A tight-knit team with a dream: to create a virtual meeting place between chefs, journalists and producers with Italian food and wine lovers around the world. Mamablip is a technological neighborhood cafe where a simple and intuitive language is spoken. It allows anyone to get in touch with the places of production and their interpreters and live real experiences made of scents, flavors and desire to learn. Mamablip brings producers, produce, chefs and experts directly to your home, offering authentic content that enhances sustainability and respect for the planet.
