• Belladama and raw meat crouton | Chef Enrico Croatti

    Enrico Croatti, Moebius, Milano

    Emerging talent of Italian cuisine, Michelin star at the Dolomieu of Madonna di Campiglio (TN) and first chef to conquer the Michelin star in the Iberian peninsula with a restaurant of Italian cuisine, today we find him at the Moebius stove, open at the end of July 2019 and already an unmissable destination for “Milan to drink” and for lovers of a gastronomic cuisine that Croatti revolutionizes every day, both in the space of the Tapas bistrot and in that of the most creative gastronomic Osteria.

    Raw meat crouton
    Ingredients for 1 person

    80 g beef beaten meat

    Salt and pepper to taste

    Chive to taste

    Chopped shallot to taste

    Extra virgin olive oil to taste

    Lemon juice to taste

    1 slice of stale wholemeal bread

    1 clove garlic

    4 black truffle slices

    2 pieces of pea sprouts

    For the egg and cheek lard cream:

    5 egg yolks

    3 spoons of cheek lard fat

    3 spoons of white wine

    Salt and pepper to taste


    Prepare the cream by mixing all the ingredients in a water bath, taking care not to exceed the temperature of 62 ° C. When everything is well emulsified, remove from the heat and set aside.

    Plate the slice of bread with extra virgin olive oil until it becomes crispy, rub over the clove of garlic, spread the egg cream over the entire surface, cover the crouton with the raw meat just seasoned with oil, salt, pepper, spring onion, shallot and lemon juice. Finish with truffle slices and pea sprouts.

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