by Augusto Tocci

Mince a front cut of chianina beef and sauté in a pan with olive oil, stirring continuously throughout cooking with a wooden spoon.

Then, add some fresh Italian stracchino cheese and keep stirring over low heat to melt the cheese until you reach a smooth and creamy consistency.

When almost ready, grate some black truffle over the top. Serve in leaves of radicchio which also happen to be the perfect side for chianina beef.

TRITO DI CHIANINA AL TARTUFO