Confit beef fillet strips on squid tagliolini with fennel
Try Confit beef fillet strips on squid tagliolini with fennel by FOOBY now. Or discover other delicious recipes from our category Christmas.
- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 2beef fillet medallions
- 4 dlolive oil
- 100 gsalami
- 250 gpasta
- salted water
- 1 glasscaper berry
- salt to taste
- 1fennel
- 100 gplain cottage cheese
- 2 tsppepper
- 50 ghazelnuts
- a littlesea salt
Instructions
Step 1
Cut the meat into thin slices. Heat the oil to approx. 80°C in a cooking pot. Add the meat and salami.Step 2
Approx. 10 mins. in the centre of an oven preheated to 100°C. Remove.Step 3
Cook the tagliolini in boiling salted water until al dente, then drain and mix with 1 tbsp of the confit oil. Cover the tagliolini and keep warm.Step 4
Drain the caper berries, retaining the diluted vinegar. Mix the vinegar with 4 tbsp of the warm confit oil, season with salt. Mix in the fennel. Quarter the caper berries, mix the cottage cheese and piment d'Espelette.Step 5
Remove the meat, cut into thin strips. Roll up the tagliolini, plate up with the fennel and meat. Top with the salami, caper berries, cottage cheese and nuts, season with salt.