recipes > Trighetto with beef’s genovese and provolone del monaco

MICHELIN STAR RECIPE

Trighetto with beef’s genovese and provolone del monaco
DOSIS: 4 people Chef: LORENZO DI GRAVIO  “Assaje Restaurant – Hotel Aldrovandi Villa Borghese, Roma”
   

Ingredients:

Olive Oil g.40
Garlic cloves n.2
Chili pepper n.½
Basil leaves n.2
Small tomatoes n.4 cut in 4
Red onion g.80
Beef tenderloin g.50
Aglianico red wine g.15
Chicken broth

Stir with:

Parmesan g.20
Basil leaves cut in julienne strips n.4
Butter g.8

Garnish with:

Provolone g.20

DIRECTIONS:

  • Brown the garlic and the chili pepper, in another pan sauté the beef. Add the onion and let it stew slowly. Then simmer with the red wine. When the wine is evaporated, add the beef and the small tomatoes.
  • Cover with chicken broth until cooking is over. Then stir the trighetti previously cooked and garnish with provolone.

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