Carne Salada tataki
An exclusive creation by the Chef
Cut the Carne Salada into 8 strips: about 10×2 cm and 2cm thick, season them with oil and red vinegar and quickly sear them on a grill, according to the tataki technique.
Carne Salada must be roasted a bit on the outside and remain raw in the center.
Cut into slices and serve.
Soak the cannellini beans overnight, then boil them for 10 minutes in unsalted water.
Drain and put them in a saucepan and cover all the beans with water.
Add the bunch of aromatic herbs, oil, salt and pepper.
Cook everything over low heat.
Once cooked, remove the bunch of herbs and blend the beans in a blender until the mixture in compact.
Cut the onion into julienne strips and marinate it with both salt and sugar an hour long.
Drain the vegetation water which has formed, rinse it quickly under running water and seal everything in a vacuum-bag with the lemon juice.
Before serving, drain the liquid.
Mix the ingredients, spread them between two sheets of oiled baking paper and dry in the oven at 190° for about 15 minutes.
In a serving dish, arrange the Carne Salada, the cannellini cream, the onion and the sesame pastry puffs.