for 4 person

Meat

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

Tagliolini

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

Toppings

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

How it's done

Meat

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.

Tagliolini

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.

Toppings

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.

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