for 4 person

Battuta

2	Tenderloin Steak (e.g. Fine Food Limousin tenderloin steak), finely diced
½ tsp	sea salt
1 tsp	chilli powder
2 tsp	olive oil

Quinoa

1 tbsp	olive oil
150 g	quinoa
3 dl	water
¼ tsp	salt
6	caper berries, chopped
4	dried tomatoes, chopped
2	Borettane onions (e.g. Fine Food Cipolle Borettane), chopped
a little	white balsamic vinegar
a little	Tasmanian pepper (e.g. Fine Food Tasmanian Pepper)

Parmesan cream

1 dl	full cream
20 g	Parmesan, finely grated
a little	sea salt

To serve

a little	rocket
a little	Parmesan, shaved
2	Borettane onions (e.g. Fine Food Cipolle Borettane), chopped
a little	chilli powder

How it's done

Battuta

Mix the meat with the salt, chilli powder and oil.

Quinoa

Heat the oil in a pan. Add the quinoa, sauté briefly. Pour in the water, season with salt, bring to the boil, cover and simmer over a low heat for approx. 15 mins. until just soft. Mix the quinoa with the caper berries, tomatoes and onions while still warm, season with the balsamic and pepper.

Parmesan cream

Mix the cream and parmesan, chill. Add a little salt, beat the chilled cream until stiff.

To serve

Place the warm quinoa in round cutters and press down gently. Top with the marinated meat, add a dollop of parmesan cream. Garnish with the rocket, parmesan and onions, dust with chilli powder.

Show complete recipe