"Battuta di Scamone podolico" with pistachio cream, goat cheese and white truffle | Gennaro Esposito

Ingredients for 4 people

For the rump meat

• 400 g of Scamone podolico
• 12 g of extra virgin olive oil
• 10 g of sparkling water
• 4 g of anchovy colatura
• 1 tablespoon of lemon juice
• Salt to taste
• Pepper to taste
   

For the pistachio pesto

• 20 g fresh pistachios
• 20 g sparkling water
• 4 g wild fennel
• Salt to taste.
   

For the goat's milk cream:

• 40 g fresh goat cheese
   

Procedure

For the Scamone battuta

Knife chop the rump meat and then transfer it to a glass container. Marinate the meat for about 30 minutes with the extra virgin olive oil, anchovy colatura, sparkling water and lemon juice. Adjust for salt and pepper.
 

For the pistachio pesto

Blend the pistachios, combining the sparkling water and fennel. Process until smooth and homogeneous. Adjust salt and keep aside.
 

Dish composition

Using a pastry cup, compose a disc of Scamone battuta and arrange in the center of the plate. Complete by adding the pistachio cream, a quenelle of about 10 g of fresh goat cheese and a few white truffle shavings.