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mdbasile

Fassone !

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Hey all -- I did a search, and I must not know what I am doing with the search function.... anyway. I want to make the Fassone for my tartuffi, and I was wondering what to do - which cut of meat is best -- do I add anything other than olive oil and salt???

Any help is appreciated.

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Find a recipe of Battuta di coscia cruda di vitella "Fassone" here in Italian but you know how to get it translated :biggrin:

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Thanks -- I tried it very simply -- I took the veal - th eye of the round - very lean and ground it then I sheved a bit of tartufi mixed it and let it sit in the fridge for half a day. About 1/2 hour before serving I put some sea salt a bit of pepper and some ex virgin olive oil and tossed delicately. I served it Piedmonte style pressing into a metal round and then a few more sprinklings of sel de mer, drizzle of olive oil and then a generous serving of tartufi - Heaven!!! FYI one pound will serve 6 easily as a first course.

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... and it is perfect for the delicate white truffle - a great combo!!

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