Black squid ink burger bun
Limousin filet steak
Radicchio di Treviso (red chicory, italian delicacy)
Red baby onions
Cut the radicchio salad into large pieces and the red onions into slices. Cut one part of black garlic for 3 parts of truffle into tiny cubes to make a sweet and sour mix.
Cut the Limousine beef fillet into thick slices.
Fry the onions lightly till translucent. Fry the radicchio salad in a pan on low heat and sprinkle generously with the Parmesan. Season with salt and pepper. Stop cooking when they start getting soft. Mix the onions with the radicchio and mix with the mixture of truffle and black garlic.
Rub the fillet with olive oil and season both sides with salt and pepper and flash fry on high heat, Take off of heat, cover with silver foil for a few minutes to bring out the juices. Toss the salad with the meat’s juices and poor into the serving bowls. Place the fillet on the buns with some large slices of truffle and serve the salad separately. The idea is that each guest adds the salad to their burger before consuming.