Chianina beef tartar with pecorino cheese fondue paired with Rosso di Montalcino

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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