Razza Piemontese Fassone beef, carrots, yoghurt and Red Thaikiri® curry
Recipe by Meat Division Manager, Stefano Campanaro
- 2 carrots
- 1 shallot
- Rad Thaikiri® curry to taste
- Extra-virgin olive oil to taste
- Salt to taste
Coarsely chop the shallot then brown slightly with a little oil and the curry powder.
Add sliced carrots. Season with salt and allow to cook, adding a dash of water. Cover with a lid.
When almost done, remove the lid and allow the liquid to evaporate completely. Blend with an immersion blender, drizzling in extra-virgin olive oil.
Assembly and finishing
In a little oil, fry some carrot cut into thin sticks and season with salt.
Emulsify low-fat yoghurt with extra-virgin olive oil and add lemon zest.
Season the tenderised meat with extra-virgin olive oil, flaky salt and Sarawak black pepper. Arrange on the plate in asymmetrical, uneven stacks.
Garnish with the curried cream of carrot, dollops of yoghurt and the carrot sticks.
Finish off with chives, either finely chopped or whole.