This dish, which we have dubbed Crudi toscani, is a proposal by chef Daniele Arzilli of Granace Restaurant at Park Hotel Marinetta in Marina di Bibbona. We serve it paired with Chianti Classico Riserva Poggio Croce 2020 Arillo in Terrabianca.
The Crudo: Chianina and Maremmana tartare and Scottona sashimi, blooming capers, Taggiasca olive soil and egg sauce is the full name of Arzilli’s signature recipe. A dish that enhances fine Tuscan meats, a symbol of a land rich in history and authenticity, processed with precision to keep the natural flavors and qualities intact.
The combination of the noble meats, the crunchiness of the taggiasca olives and the creaminess of the egg sauce gives a perfect balance, where every detail is designed to surprise and delight.
Ingredients for 2 persons:
100 g lean Chianina beef, 100 g lean Maremmana beef, 100 g beef rump, 2 very fresh egg yolks, 150 ml sunflower seed oil, 30 g salt, 30 g sugar, Fresh lemon juice, 50 g taggiasca olives, 2 bunches of arugula, Pickled caper fruits, Extra virgin olive oil q.b.
Procedure:
Marinate the beef rump with 30 g salt and 30 g sugar previously mixed. Cover with foil and let stand in the refrigerator for at least 8 hours. After this time has elapsed, rinse the rump thoroughly under cold water and set aside.
Meanwhile, dry the taggiasca olives in an oven at 80°C (176°F) for about 2 hours until crispy crumbs form.
For the mayonnaise, pour the egg yolks into a tall, narrow container and, with the help of an immersion blender, whip, adding the seed oil in a trickle. Adjust salt and lemon juice to taste.
Prepare the tartare by mincing the two meats (Chianina and Maremmana) separately with a well-sharpened knife. Season each with extra virgin olive oil and salt to taste.
Plate Arranging the two tartares with the help of a pasta cup. Cut the marinated rump into very thin slices and lay it on a bed of fresh arugula. Decorate the dish with mayonnaise, caper berries and the crispy “earth” of Taggiasca olives.
Wine pairing:
(Edited by Stefania Vinciguerra)
Chianti Classico Riserva Poggio Croce 2020 Arillo in Terrabianca
Bright ruby red. Very territorial on the nose with notes of pomegranate, cherries and blood orange and a toasty, vanilla undertone. Full and supple, taut, pleasant, juicy and good drinkability. Intense and persistent on the finish.
Production area: Radda in Chianti (Chianti Classico), on the Terrabianca estate.
Grape varieties: 100% Sangiovese. Since 2020, the process of conversion to organic has been initiated.
Grape harvest: harvested mainly by hand, to reduce stress on the plants and safeguard the integrity of the bunch, protecting the quality of the wine.
Production processes: Vinification in temperature-controlled stainless steel tanks. Post-fermentation maceration on skins for 10-15 days. 12 months of maturation in large European oak barrels.
Climate trend 2020: The year 2020 was characterized by low rainfall in the early winter months. The vines began sprouting in late March at the height of cold days with temperatures sometimes below zero degrees, which caused cold damage in the valley bottoms and on the earliest varieties. A smooth course followed favored by ideal weather characterized by warm, dry and slightly windy days. As a consequence, excellent fruit set was noted, leading to good cluster architecture. Low rainfall meant that water stress was evident due to the dry weather and still very high temperatures. Harvesting of the early white varieties began in the second half of August. A good vintage with lower production, however, of excellent quality.
Alcohol content: 14% vol.
Serving temperature: 18°C.
Recommended pairings: Game, roasted meats.
