Food Notes > Cooking recipe

Puff of Caprino cheese, eggplant and beef tartare in broth of tomato

A summer hot dish from the creativity of the Italian chef Giancarlo Perbellini. He likes cakes but today he offers us an interesting puff

by Giancarlo Perbellini

Ingredients for 4 people:
Beef fillet 240 gr
Eggplant # 1
No. 1 ripe tomato
60 grams soft goat cheese
Soy sauce
Salt, pepper, Olive Oil
Garlic, Tabasco
8 cups tomato consommé
1 package puff pastry

Proceeding
Blanch the tomatoes, cleanse the skin and seeds, chop finely, add salt and put the pulp to drain its water vegetation for about 1 hour.
Halve the eggplant, engraving, oil and season with salt and bake in a convection oven at 195 degrees for 25 to 30 minutes. Remove from the oven, peeling in a colander and let drain for 2 hours. Then whisk in a robot with a drop of oil, a clove of garlic and Tabasco until blanched by obtaining a thick cream.
Bake the puff pastry 4 a diameter of 7 cm.
Chop the fillet and then dress with olive oil, salt and pepper.
By using a cylindrical mold of 6 cm in diameter, fit a layer of tartar, then the tomato flesh, then the eggplant, and finally the goat.
Invert the mold and pull out over the record of serving pasta cooked in a holster at the last minute and paying the amount equal to two cups of beef broth flavored with tomato.

by Giancarlo Perbellini
05 July 2010 Teatro Naturale International n. 7 Year 2

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