Easy
4 per.
25 minIngredients
300 g Piemontese Fassona beef
200 g champignon mushrooms
150 g Grana Padano cheese
80 g pesto
extra virgin olive oil
a few capers
misticanza
salt
pepper
Preparation
Finely mince the Piedmontese Fassona beef with a very sharp knife.
Cut the mushrooms into thin slices.
Arrange the meat in the centre of the plate with the help of a pastry cutter.
Garnish the Fassona battuta with the mushroom slices, some pesto drops, Grana Padano flakes and misticanza leaves.
Dress with a drizzle of extra virgin olive oil, salt and pepper. Serve immediately.
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