Battuta di Manzo
300 gr beef fillet
Salt, pepper, extra virgin olive oil
25 gr Lilliput capers
20 gr fruit Cremona mustard
100 gr stracciatella
50 gr roasted hazelnuts
4 anchovy fillets
50 ml anchovies sauce (3 cloves of garlic, 200 ml milk, 50 gr of anchovies)
For the sauce:
Cook the garlic with the milk simmer until very soft, add the anchovies and keep cooking until it starts to be creamy. Blend everything to obtain a very smooth sauce.
For the battuta:
With a sharp knife, cut the fillet in small dices of about half centimetre, then put into a bowl. Add the capers, the chopped fruit mustard and season with pepper and oil. Adjust with salt if necessary.
Place the beef in a serving dish, add small pieces of stracciatella and the anchovies sauce. Finish the plate with the anchovy fillets, hazelnuts and some herbs.