Meat in the Empress's Style
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g lean beef (from the round)
- g prosciutto (fat and lean)
- heaped spoonfuls grated Parmesan
- eggs
- salt
- pepper
- g butter
- spoonfuls olive oil
- clove garlic
- rosemary
- tomato sauce or paste dissolved in water
Instructions
- Reduce the beef and prosciutto to a paste with a mincer, or knife and mortar.
- Mix in the Parmesan and eggs, season with salt and pepper, and form a flat cake two fingers high with wet hands.
- Cook the cake in 30 g butter and 2 spoonfuls oil, topped with slivered garlic and rosemary leaves.
- As it dries, moisten with tomato sauce or paste in water; serve surrounded by its sauce. Serves five.