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Mr. Marco Bortolini, Chef at Ristorante da Gigetto in Miane (TV), unveils the secrets behind the recipe “La Vite in Circolo” (meaning: the Vine in Circle) paired with Drusian Valdobbiadene DOCG Sui Lieviti, our bottle-fermented sparkling wine.

“La Vite in Circolo”: Beef tartare with salty grape flour biscuit, boiled egg mayonnaise with sweet wine vinegar, raisins, and tendril.

Tartare:

250 gr. Sorana meat

“Vinacciolo” oil

Salt and pepper

Lemon juice

Grape flour biscuit:

1 egg white

1 egg yolk

5 gr. sugar

1 pinch salt

10 gr. starch

20 gr. flour

5 gr. grape flour

Whip the egg white until it gets firm, add the sugar and yolk, and finally the flour, sifted with some salt. Spread on a baking sheet and bake at 170 ° C for about 8/10 minutes.

Mayonnaise:

50 gr. egg yolk

50 gr. “vinacciolo” oil

50 gr. sweet grape vinegar

Salt

Cook the egg for 4 minutes in boiling water and leave it in the water for another 10 minutes, drain and cut the yolk into large chunks. Blend the yolk with the vinegar and salt and with the help of the blender emulsify with the oil slowly.

Raisins:

1 bunch of table grapes

Cut the bunches of 4/5 berries and let them dry in the oven at 60/70 ° C for about 6/7 minutes.

Serving:

Finely chop the Sorana meat and season it. With the help of a pastry cutter, place it on the plate, place the toasted biscuit rectangle with the boiled egg mayonnaise and caramelize with a cooking torch for a few seconds. Garnish with raisins and tendrils.

Ristorante “Da Gigetto” S.r.l.  Via A. De Gasperi, 5 – 31050 – Miane (TV) Tel. 0438-960020  www.ristorantedagigetto.it