WITH BOSCOVIVO WHITE TRUFFLE TUBER MAGNATUM PICO BALSAMIC VINEGAR
Recipe devoleped by the Chef Giuseppe Giuliattini - Arezzo
Ingredients for 4 servings:
4 180g rib-eye steaks, 4 zucchini, 1 glass of white wine, 1\2 lemon, 4 juniper berries, Boscovivo white truffle Tuber magnatum Pico balsamic vinegar, 10 mint leaves, salt and pepper as needed
Marinate the entrecôtes for one hour in extra virgin olive oil, wine, lemon, salt, pepper and juniper berries. Peel the zucchini, cut them into slices lengthwise with a thickness of about 2mm, blanch them with boiling extra virgin olive oil, dry them from the oil and arrange them in layers in a container. From one layer and another put some mint leaves, some slices of garlic and a few drops of Boscovivo white truffle flavored balsamic vinegar. Cook the entrecôte in extra virgin olive oil, arrange the zucchini in 4 large plates, giving them the shape of a star. Lay the entrecote on top, sprinkle a few drops of Boscovivo white truffle flavored balsamic vinegar on the meat and garnish the dish with mint leaves.