Provolizie ravioli with a filling of marinated tartàre

Method

1. Finely mince the meat with a knife and beat it out on the chopping board with the blade until it gets smooth.
2. Coat it with the egg yolk that has been whisked with lemon, oil, salt, pepper, chopped chives and mustard to taste.
3. Leave it to marinate for about 5 minutes.
4. Apply a small quantity of tartare in the middle of each Provolizie slice, using it as if it were pasta dough and form a sort of raviolo.
5. Leave the 'Provolizie-ravioli' open at one side.

Chef's tip

If you like, you can bake the ravioli for 2 minutes in the oven (grill) at 220°C, so as to just melt the Provolone and sear the outside of the meat.

Serving suggestion

Serve with a little colourful salad and croutons.

Wine selection

Dolcetto d'Alba, Pinot noir, Shiraz, Sauvignon blanc.

Family tip

If you like strong-tasting cheeses you can replace the Mild Provolizie with the Piccanti ones.

Dish history

Beef tartare is a very ancient dish, probably invented by the Tatars, a nomadic group that used to store meat under their horses' saddles, which they would eat raw and softened. Nowadays this recipe consists in finely minced raw meat, adequately seasoned with spices, lemon, egg yolks and, sometimes, alcohol, in order to really make it tasty. Fresh and light, tartare is the ideal dish for summer aperitifs. Just make sure you choose high quality fresh meat and eggs!