Fassona beef, poached egg, asparagus jelly, and Parmigiano crumble | Stefano Baiocco

Ingredients for 2 people

For the tartare

• 110 g of Piemontese Fassona anterior (portion per person)
• 6 ml of extra virgin olive oil, monocultivar variety Gargnà
• Lemon zest
• 3 g of Maldon salt

Method

Finely chop the meat, season with the remaining ingredients.

For the asparagus mayonnaise

• 40 g of egg yolk
• 40 g of asparagus juice
• 150 ml of extra virgin olive oil, monocultivar variety Casaliva
• 80 ml of parsley oil
• 20 cl of lemon juice
• 2 g of xanthan gum
• 2 asparagus, finely chopped (brunoise)
• 3 g of fine salt
• 1.5 g of white pepper

Method

Emulsify the egg yolk with the asparagus juice, then slowly add the oils and finally the lemon juice. Thicken with xanthan gum and finish with the finely chopped asparagus, salt, and pepper.

For the parsley oil

• 250 ml of vegetable oil
• 100 g of parsley

Method

Blanch the parsley briefly in boiling water, cool it in ice water, squeeze it well, and blend it in a Thermomix for 10 minutes at 50°C with the oil. Strain everything through a fine sieve into a chilled container.

For the Parmigiano crumble

• 75 g of 200 flour
• 25 g of hazelnut flour
• 50 g of Parmesan cheese
• 50 g of softened butter
• 1 egg yolk
• 3 g of Maldon salt
• 0.8 g of Sarawak black pepper

Method

Mix the ingredients like a shortcrust pastry. Let it rest, then roll it out and bake for 6 minutes at 180°C.

For the yogurt sauce

• 125 g of natural yogurt
• 10 g of yuzukoshu
• 1 g of xanthan gum

Method

Mix all the ingredients.

For the asparagus jelly

• 300 g of asparagus juice
• 4 g of agar
• 5 drops of water-soluble green food coloring
• 2.5 g of fine salt

Method

Boil 150 g of asparagus juice with agar, add the rest of the juice, and let it thicken. Blend the jelly in a Thermomix with salt and coloring for 30 seconds at maximum power.

For the asparagus slices

• 2 asparagus

Method

Clean the asparagus, remove the outer tips, and thinly slice them with a mandoline.

For the poached egg

• 1 egg

Method

Cook the egg in its shell for 15 minutes at 70°C. Gently crack the shell and store the egg in water at the same temperature.

For the purple potato powder

• 1 kg of purple potatoes

Method

Peel and cook the potatoes in water. Blend them for 10 minutes at maximum power in a Thermomix, spread them thinly on a Silpat, and dry at 70°C for 4 hours. Grind into a powder in a Thermomix.

For the green brioche bread

• 1500 g of 365 flour
• 150 g of granulated sugar
• 700 g of whole eggs
• 180 g of egg yolks
• 120 g of compressed yeast
• 700 g of softened butter
• 200 g of spinach and basil puree
• 3 drops of green food coloring
• 30 g of fine salt

Method

Mix all the ingredients in a stand mixer, adding the salt and butter last, working first at low and then at high speed to form the gluten network (dough temperature not exceeding 25°C). Let the dough rest for 10-15 minutes, then divide it and let it rest again for 20 minutes. Place the dough in buttered molds, let it rise until it reaches the top, and then bake. Bake at 180°C (set to 4 on the bottom and 6 on the top using a static pastry oven). Baking time for 500 g products is 35 minutes; baking time for 1000 g products is 50 minutes.

For the green bread chips

Method

Slice the bread with a slicer, cut it into triangles, and dry at 50°C.

Herbs

• Gynostemma pentaphyllum (jiaogulan)
• Tagetes lucida
• Lobelia erinus
• Sage flowers (salvia officinalis)

Plate composition

Place a spoonful of panzanella cream in the center of the plate, then place the egg on top and another spoonful of crumble. Arrange three irregular balls of tartare around the egg, followed by the asparagus slices, trying to create height on the plate. Continue with dollops of asparagus jelly, spicy yogurt, and finish with the green bread chips and herbs.

Cover photo by Massimo Loda

Stefano Baiocco's photo by Lido Vannucchi