Luigi Tramontano's recipe: Fassona tataki with San Marzano tomato tartare, grilled vegetable ratatouille and potato and tabasco croquette
To marinate the tenderloin
800 g whole fillet of Piedmontese Fassone beef breed
- 60 g of brown sugar
- 200 g of soy sauce
- 100 g of sake
- 10 g ginger root
- 50 g copper onion
- 1 sliced green apple
- 1 orange peel
- 1 lemon peel
Procedure
Prepare a marinade with all the ingredients cut into pieces, salt the tenderloin and marinate it for 8 hours sealed in a vacuum bag. Grill the tenderloin for a few minutes to bring the heat to the center, paring the edges to make an ingot of meat.
To make the San Marzano tomato tartare
- 240 g "San Marzano" tomatoes
- 40 ml extra virgin olive oil
- 1 clove of wild garlic
- 4 basil leaves
- 10 ml balsamic vinegar
- 1 lemon peel
- 5 gr of mint leaves
- salt to taste
Procedure
Bleach the tomatoes in plenty of salted water for 10 seconds and cool immediately in ice water. Peel the blanched tomatoes, cut them into slices and remove the seeds. Cut them into a tartare-like mixture and marinate them with the oil, broken basil leaves, poached garlic and filtered seed water. Before serving, pan saute the mixture to evaporate excess juice, season with balsamic vinegar, grated lemon peel and julienned mint, and adjust salt and black pepper. Finally, at serving time, form precise quenelles with two spoons.
To make the potato and tabasco croquettes
- 250 g red potatoes
- 50 g of fior di latte cheese
- 50 g parmesan cheese
- 3 eggs
- Tabasco to taste
- Salt to taste
- White pepper to taste
- 200 g breadcrumbs
- 300 ml extra virgin olive oil
Procedure
Thoroughly wash the red potatoes and boil them in plenty of salted water, as soon as they are cooked peel them and mash them with a potato masher. Mix the potatoes with the grated Parmesan cheese, the two egg yolks, the diced mozzarella fior di latte, the tabasco and white pepper, finally adjust the salt, so that the mixture is well seasoned.
Form 35gr balls, then coat them first in flour then in beaten egg and finally in the breadcrumbs. Then fry the potato croquettes in plenty of hot olive oil.
To make the vegetable ratatouille
- 1 zucchini
- 1 red bell pepper
- 1 yellow bell pepper
- 1 eggplant
- 1 carrot
- Salt to taste
- White pepper to taste
- Mixed aromatic herbs (thyme - basil - marjoram )
- 50 ml extra-virgin olive oil
Procedure
Create thin strips of all vegetables with the help of a mandoline, then blanch them for a few seconds in boiling salted water and immediately cool each vegetable separately in ice water. Drain the vegetables and dry them with paper.
Roll the obtained strips of vegetables until they form roses, lay them forming a circle in a steel ramekin, season with drizzle of olive oil and sprinkle the vegetables with chopped mixed herbs, bake at 160 c° and cook for 4 minutes, serve piping hot.
