Spinosini with truffle, grilled beef ragu and rocket pesto

Serves four

• 200 gr di Spinosini
• 400 gr deboned Irish rib eye steak
• 1 inner rib of celery
• 1 carrot
• 1/2 onion
• 2 tomato
• 1 spring onion
• 80 gr white truffle from Parchetto del Delta del Po
• 1 sprig rosemary
• 4 sprigs fresh thyme
• 1 dl vegetable stock
• 1 dl extra virgin olive oil
• 1/2 l olive oil for frying
• salt and pepper

Ingredients
for pesto

• handful rocket
• 2 spoonfuls pine nuts
• 1/2 garlic clove
• 1/2 glass extra virgin olive oil
• salt

Preparation
for pesto

Blend the rocket with the garlic and a little oil. Add the salt, pine nuts and continue blending, drizzling the oil into the mixture until it has a smooth consistency.

Grill the rib eye steak on both sides directly over the heat and with the lid on. Cut the onion into thin rounds.

Peel the carrot and cut into thin slices using a potato peeler. Remove the hard filaments from the celery stick and cut it into very thin slices lengthways.

Place all the vegetables in icy water to stop them burning during cooking. After about one hour, remove them, drain and dry then spray them with the oil and grill them quickly in a perforated wok.

Cut the tomatoes in half widthways and grill on both sides. Dice the meat, chop the vegetables and reduce the tomatoes into a paste. Mix all the ingredients, season with the aromatic herbs, salt, pepper and a little oil and keep warm. Heat up the oil in the wok and quickly fry the uncooked Spinosini until they become slightly hazel coloured.

Drain and place them in the boiling vegetable stock, leaving them there until they have absorbed all the liquid.

Mix the pasta with the grilled ragu sauce and place on the plates, garnishing with some finely sliced truffle.

Chef
Igles Corelli