Beef steak with parmigiano reggiano fondue and apricots
Parmareggio Butter · Parmigiano Reggiano DOP PARMAREGGIO Grated 30 Months ·
<li>800 g Beef steak</li>
<li><strong>200 g Grated Parmigiano Reggiano</strong></li>
<li>100 ml Milk</li>
<li> 1 knob Butter</li>
<li>100 g Rice flour</li>
<li>Vegetable stock as required</li>
<li>1 sprig Rosemary</li>
<li>30 g Pine nuts</li>
<li>Extra virgin olive oil as required</li>
<li>Maldon salt as required</li>
<li>Smoked pepper as required</li>
800 g Beef steak
200 g Grated Parmigiano Reggiano
100 ml Milk
1 knob Butter
100 g Rice flour
Vegetable stock as required
1 sprig Rosemary
30 g Pine nuts
Extra virgin olive oil as required
Maldon salt as required
Smoked pepper as required
'passaggio' => string '<p>Start by concentrating on the homemade pasta: take the all-purpose flour, make a well in the centre and break two eggs into it, then start mixing everything by kneading. Rest the pasta for 30 minutes.</p>
'passaggio' => string '<p>In the meantime, prepare the filling: put the ricotta in a container, add the boiled and cut chard, along with the grated Parmigiano Reggiano, egg and salt and mix everything together with the grated nutmeg.</p>
'passaggio' => string '<p>Roll out the pasta with a rolling pin to obtain a thin sheet. Place the pasta on a work surface and place a teaspoon of filling (for each tortello) on top and then cover it with the pasta, try not to leave any air holes that could cause the tortello to break up during cooking.</p>
'passaggio' => string '<p>Then, cut out the tortelli with a pastry cutter wheel. It is important that the tortelli are a similar size to each other to ensure that each one is cooked properly.</p>
'passaggio' => string '<p>Put a pan full of salted water on to boil, once the temperature is reached, add the tortelli, which will be ready after 5 minutes.</p>
'passaggio' => string '<p>Prepare a dish that has some knobs of butter on the bottom, place the well-draned tortelli on top and cover with a layer of Parmigiano Reggiano on top.</p>
Coat the steak thoroughly with rice flour.
Melt the butter in small pan with the milk, then add the grated Parmigiano Reggiano, mixing with a whisk until you obtain a smooth cream. If necessary, emulsify with a hand-held mixer.
Toast the pine nuts in a separate pan.
In a frying pan, flavour the extra virgin olive oil with the unpeeled garlic, then cook the beef steak on both sides, initially on a high heat, then on a lower heat and continue cooking, adding a little vegetable stock at a time. Continue cooking on both sides.
Peel and slice the apricots, then dress with extra virgin olive oil, finely chopped rosemary, Maldon salt and smoked pepper.
When cooked, place the beef steak on a bed of Parmesan fondue, then add the dressed apricots and toasted pine nuts.