Confit beef fillet strips on squid tagliolini with fennel

Confit beef fillet strips on squid tagliolini with fennel

Total: 40 Min. | Active: 30 Min.
Nutritional value / person: 681 kcal
, Fat: 35 g
, Carbohydrate: 51 g
, Protein: 37 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 Fine Food Limousin Tenderloin Steak (each approx. 180 g)
4 dl Fine Food Olio extra vergine di oliva al basilico
100 g FIne Food Finocchiona Toscana, cut into thin slices


250 g Fine Food Tagliolini al Nero di Seppia
salted water, boiling


1 glass Fine Food Frutti di cappero (approx. 85 g)
salt to taste
1 fennel, very thinly sliced
100 g plain cottage cheese, rinsed, drained
2 tsp Fine Food Piment d'Espelette AOC

To serve

50 g Fine Food Nocciola Piemonte IGP, roasted, roughly chopped
a little Fine Food Murray River Salt Flakes
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How it's done

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Cut the meat into thin slices. Heat the oil to approx. 80°C in a cooking pot. Add the meat and salami.

To confit the meat in the oven

Approx. 10 mins. in the centre of an oven preheated to 100°C. Remove.


Cook the tagliolini in boiling salted water until al dente, then drain and mix with 1 tbsp of the confit oil. Cover the tagliolini and keep warm.


Drain the caper berries, retaining the diluted vinegar. Mix the vinegar with 4 tbsp of the warm confit oil, season with salt. Mix in the fennel. Quarter the caper berries, mix the cottage cheese and piment d'Espelette.

To serve

Remove the meat, cut into thin strips. Roll up the tagliolini, plate up with the fennel and meat. Top with the salami, caper berries, cottage cheese and nuts, season with salt.

Good to know
Tip: Garnish with a little of the fennel greens.

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