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Tartare of carne salada with Torbole broccoli

Ingredients (serves 1)
- 120 g carne salada (local salted meat)

- 80 g Torbole broccoli
- 1 cl white wine- juice of half a lemon
- 20 g red onion
- chives- rosemary, pepper, salt- extra virgin olive oil
- Trentine grana cheese
- salad greens


Recommended local wine:
Schiava gentile

Preparation time: 30 minutes

 

Finely chop the onion, cut the broccoli into small pieces and chop up the carne salada into cubes with a knife.Saute half the onion in a pan with a little olive oil and then add the broccoli. 
After a few minutes add the chopped rosemary and reduce with the white wine. 
Cover and continue cooking over a low heat for another ten minutes or so. Remove from the hob and leave to cool. 
Put the diced carne salada, the remainder of the onion and the olive oil, pepper (the meat is already salted), chives and juice of half a lemon in a bowl. Leave to marinade for at least 7 minutes.
 
Presentation of the dish: arrange the salad on the plate, make a ring with the meat and put the barely lukewarmbroccoli in the centre. Garnish to taste with shavings of Trentine grana cheese.

By the chef and maître team at the Hotel and Catering College in Riva del Garda
 
 
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