Piedmontese Fassona beef rump meets a persuasive Parmesan sauce: Antonino Cannavacciuolo turns raw meat into a three-star dish.

Photo by Stefano Fusaro

Ingredients

SERVES 4

For the meat

400 g Piedmontese Fassona beef rump
Cervia salt
pepper
Italian extra virgin olive oil

For the Parmigiano Reggiano sauce

200 ml fresh cream
80 g grated Parmigiano Reggiano cheese
pepper

For the egg yolk sauce

2 egg yolks
1 tablespoon fresh cream

Method

For the meat

Chop the rump with a knife, removing any fat and gristle. In a large bowl, season first with oil (to prevent the salt from cooking the meat), mix, then add salt and pepper.

For the Parmigiano Reggiano sauce

Reduce the cream slightly, remove from the heat and add the Parmigiano Reggiano to a bowl, melting it with a whisk. Add the pepper.

For the egg yolk sauce

Beat the egg yolks with the cream until the sauce is smooth.

Plating

Place three pieces of meat on a flat plate. Using a teaspoon, decorate with strips of Parmigiano Reggiano sauce, drops of egg yolk sauce, and sprouts and flowers if desired. Finish with a drizzle of Italian extra virgin olive oil.

Find all the chef's recipes here.