Puglia Evo World – All the Puglia of oil in one click

Fake bone marrow. Salted panna cotta with extra virgin olive oil of the De Carlo agricultural company, diced beef fillet, truffle caviar and extra virgin olive oil with herbs

Ingredients:

  • 250 ml fresh cream
  • 4 gr gelatine leaves
  • 40 gr caciocavallo cheese
  • 30 gr De Carlo extra virgin olive oil
  • 50 gr diced fillet steak
  • 10 gr truffle caviare
  • De Carlo extra virgin olive oil with herbs to taste
  • Maldon salt to taste

METHOD

From the diced beef fillet make a mixture seasoned with De Carlo extra virgin olive oil and Maldon salt and set aside.

After steeping the fish gelatine, bring the fresh cream to the boil and add the well wrung-out gelatine, De Carlo extra virgin olive oil and the caciocavallo.

Drain and press into a bone marrow mould and refrigerate.

Arrange the dish with the fake panna cotta bone marrow, the steak tartare, the truffle caviare and De Carlo extra virgin olive oil with herbs.

Author

Chef Giovanni Breglia