Last week I had the unique opportunity to attend a gourmet masterclass and dinner with a couple of seasoned food industry professionals at the Center Cut Steak House in the Ritz Carlton DIFC during the 5th Italian Cuisine World Summit 2013. Chef Cesare Casella and master butcher Simone Fracassi delighted us with their passion and knowledge of all things Italian plus an evening dedicated to the craft of selecting, preparing, and savoring the finest cuts of meat.
Since the menu was themed around top-grade meat and proteins, it made sense that the next course was a beautifully executed Battuta al Coltello con Procini e Tartufo, also known as Steak tartar. The Beef was tenderized by hand using a rustic technique of being "beaten with a knife". Served with shaved truffle, Parmesan Cheese, sea salt, and rocket, this dish allowed the meat the shine. The silky smooth yet firm texture of this fresh red meat melted in my mouth in all the right ways. Coated in the extra virgin olive oil and served along side the toasted Tuscan bread,a perfect bite allowed each ingredient to distinctly stand out against the next.
Salumeria Rosi (He also has one in Paris and in Parma)