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Chopped Piedmontese Beef, Sweet And Sour Red Onion, Burrata Cheese With Pink Pepper, Olive Oil And Anchovy Dressing
- Rump steak 1 Kg “Piemontese” scamone variety
- Extra-virgin olive oil 200 g
- Burrata cheese 350 g
- Pink pepper 10 g
- Onion 150 g, Tropea variety
- Red wine vinegar 100 ml
- Water 100 ml
- Sugar To taste
- Anchovy 50 g, in oil
- Sakura sprouts 2
- Maldon salt To taste
- Bread wafers As needed
- Herbs to taste
Directions:View on Fine Dining Lovers
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