Polychrome salade made with horse, pecorino
cheese and rocket
(Insalatina policroma di cavallo pecorino e
rucola)
150 grams of horse fillet (a kind of cured raw beef)
70-80 grams of seasoned Tuscany pecorino cheese (sheep's milk cheese)
2 small bunches of rocket
1 juicy lemon
5-6 spoons of sunflower oil or peanut oil
5-6 small branches of parsley
1 pinch of dried oreganum
salt and pepper
Take
a small tray and spread the chopped rocket, previously cleaned of its hard
ribs.
Put in the blender 2 strips of the lemon skin (just the yellow part), the
parsley and the oreganum together with a pinch of salt and one of pepper,
mix all this stuff very well in order to have a homegeneous mixture (it
is difficult to obtain it with such a quantity) and then add the oil as
to have a quite liquid mixture.
With the above mixture abundantly season the rocket, then cut the pecorino
cheese into very thin slices (also with the help of a slicer and after having
removed its skin) and uniformly spread it over the rocket until you cover
it. Then cut the horse fillet into very thin slices (always with the help
of a slicer) and uniformly spread them over the rocket and the pecorino
cheese. Season very lightly this salade with the mixture you have previously
prepared with lemon and oil and then serve it.
This is an appetizer (but with greater quantities
it can become an only course) very pleasant, fresh and appetizing, light
and very fizzy. Especially for particular meals, when you seat at a table,
already prepared, together with your guests. We cannot say it is a Tuscany
recipe, because there are no historical memories which can bring us to a
Tuscany tradition, but, in any case, this is a fresh and appetizing dish,
quick and easy to prepare.
A Giuseppe Alessi recipe
Translated by Gianna Toni
Picture by Kee-Ho Casati
Take
a small tray and spread the chopped rocket, previously cleaned of its hard
ribs.
