120 g rump roast from Piedmontese meat - the juice of half lemon 5 shavings of top-quality Parmesan cheese 10 leaves of corn salad - 1 garlic clove 1 sp extra-vergin olive oil - salt and pepper
Dolcetto d’Alba is said to be one of themainstays of the wine tradition in Piedmont,
and it perfectly matches with some local dishes - tajarin, finanziera, tome (typical cheese)
TheMenturin Vineyard, located on the steep slopes of the Gallina Cru, provides excellent, full-scented, and ripe grapes thanks to an enviable south-facing exposure of the slopes
[Voir le vin]
Finely chop the rump meat with a sharp knife. Transfer the meat in a steel bowl,
adding the oil, lemon juice and peeled garlic; season with salt and pepper.
Stir well and mix using two forks; adjust the seasoning to taste.
Place the meat in a plate using a mould. Arrange the Parmesan shavings over top and finish off with the corn salad leaves. Drizzle with oil and serve.