Recipes

      Chianina beef

• 1.2kg chianina beef sirloin or fillet, cut into 200g pieces
• olive oil
• sea salt and pepper
• 3 cloves garlic, peeled
• 12 sprigs thyme
• 6 small cryovac bags

      Salsa Verde

• 1 litre water
• 100gm tapioca
• 1 bunch continental parsley
• 15 gherkins
• 2 garlic cloves
• 100ml olive oil
• juice of 1 lemon
• 20g capers
• sea salt and pepper

      Chestnut Flower Honey Crisp

• 125g flour
• 125g butter, at room temperature
• 80g sugar
• 100g glucose
• 25g chestnut flower honey
• 50ml water

      Poached Quail Egg

• 6 quail eggs
• 2tbsp white vinegar

      Radicchio

• 1 head of radicchio treviso

Chianina beef
Heat a pan with olive oil, add the beef pieces and garlic and brown the meat on all sides seasoning with salt and pepper. Place meat on a tray to cool.
Place one piece of beef in each bag along with two sprigs of thyme and vacuum pack on medium setting.
Bring the water bath to 60°C and submerge the chianina, cook for three hours.
Take out of water bath. Submerge in ice cold water to cool quickly if not using straight away.

Salsa Verde
Bring one litre of water to the boil and stream in tapioca stirring.
Cook tapioca until translucent, cool.
Put all the ingredients in a blender and blend fine until sauce is vibrant green. Season and strain through fine sieve. Reserve.

Chestnut Flower Honey Crisp
Place all the ingredients in food processor and blend until smooth.
Refrigerate for one hour.
Pre-heat oven to 170°C. Using a palette knife spread a thin sheet on a silpat mat and cook until browned, approximately five minutes.
Take out of oven and let cool.
Store in air-tight container and reserve.

 Poached Quail Egg
Fill a small pot of water and bring to the boil. Add the vinegar and reduce the heat until water is barely simmering.
Crack one quail egg into a small ramekin. Using a spoon swirl the water in the pot to make a whirlpool and gently tip your egg into the centre.
Poach for two minutes.
Remove with a slotted spoon and repeat with all eggs one at a time.

Radicchio
Cut the core of the radicchio and wash leaves in cold water. Tear leaves up and reserve.

To assemble
Take the chianina beef out of the bags.
Cut into thin slices and arrange flat on the plate. Season with salt and pepper, scatter with some torn radicchio leaves, salsa verde, a quail egg and finish off with some broken pieces of chestnut flower honey crisps.