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Boil the beef in cold water with all the herbs for about 1 hour and a half at low heat, skimming the fat on the surface, salt and pepper. As soon as the meat gets soft, cool it taking out boiled vegetables and herbs. To make the jelly: soak a fish glue sheet in cold water, melting in a small saucepan with the broth. Put part of the broth with the fish glue into an aluminium shape, then add the boiled meat together with truffle slices. Press well and put in the fridge for 12 hours.
For the chicory cream: just boil the chicory, cook in the pan with garlic, oil and chilli pepper, mix leaving the vegetable a bit liquid and cool it straight away, before the colour changes. Once it gets cold, add minced capers and a bit of anchovy.
For the chilli pepper cream: mix 10 chillies with 5 leafs of basil, salt and olive oil. Keep in the fridge. The dish has to be presented serving the cold beef on a bed of chicory’s cream, accompanied by rocket dressed with lemon and olive oil. By the side of it is possible to add a spoon of chilli pepper cream.