Appetizer, Video Recipes
Beef Salad Pizzaiolo with Crispy Bread and Fresh Oregano Foam
4
people
8′
(cooking time)
20′
(total time)
Difficulty
Easy
Ingredients
Beef Tenderloin | 240 g |
Fresh Cherry Tomatoes | 150 g |
Curly Lettuce | 50 g |
Dried, blended Black Olives | 20 g |
Capers | 10 g |
SUSTAINABLE 100% ITALIAN EXTRA VIRGIN OLIVE OIL | |
Coarse Bread | |
Water | 200 ml |
Fresh Oregano | 10 g |
Soya Lecithin | 4 g |
Salt and Pepper | to taste |
Instructions
Slice the bread very thinly, brush with Zucchi 100% Italian Sustainable EVO Oil and roast in the oven at 200°C for 8 minutes, until crisp.
Cut the cherry tomatoes in half and remove the inside part with the seeds.
Then transfer the flesh to a bowl and blend, adding a pinch of salt and a dribble of Zucchi 100% Italian Sustainable EVO Oil. Sieve finely and set aside.
If necessary, prepare the meat by removing the connective tissue, then cut into thin slices about 4-5 cm wide.
Wash the salad and split into small tufts.
Place the water, the oregano leaves and lecithin in a large, wide container. Mix and set aside for about ten minutes to rehydrate the lecithin. Then blend with a stab mixer to a stiff foam.
Then arrange on the serving dish, adding first the freshly salted meat, the curly lettuce tufts, a few wafers of bread, the capers and the tomato sauce. Then complete with the olive powder, salt and the oregano foam. Serve with a dribble of raw Zucchi 100% Italian Sustainable EVO Oil.
Cut the cherry tomatoes in half and remove the inside part with the seeds.
Then transfer the flesh to a bowl and blend, adding a pinch of salt and a dribble of Zucchi 100% Italian Sustainable EVO Oil. Sieve finely and set aside.
If necessary, prepare the meat by removing the connective tissue, then cut into thin slices about 4-5 cm wide.
Wash the salad and split into small tufts.
Place the water, the oregano leaves and lecithin in a large, wide container. Mix and set aside for about ten minutes to rehydrate the lecithin. Then blend with a stab mixer to a stiff foam.
Then arrange on the serving dish, adding first the freshly salted meat, the curly lettuce tufts, a few wafers of bread, the capers and the tomato sauce. Then complete with the olive powder, salt and the oregano foam. Serve with a dribble of raw Zucchi 100% Italian Sustainable EVO Oil.
