• 300g of Chianina sirloin
  • 3 zucchini
  • 1 egg yolk
  • Salt and pepper
  • Bread crumbs
  • PGI Tuscan extra virgin olive oil
  • Peanut oil for frying



Cut the meat in very small cubes with a very sharp knife, dress with salt and pepper and with a generous amount of Toscano PGI extra virgin olive oil.

Cut the zucchini into thin slices and dress with salt and oil.

Separate the yolk from the egg white, coat the egg yolk with breadcrumbs very carefully, not to break it, and fry it for two minutes in very hot peanut oil.

Put the tartare in the ring mold on top of the zucchini to obtain a cylindrical composition (then slowly remove the ring mold). Place the fried egg yolk on top of the tartare. Drizzle the dish with Toscano PGI extra virgin olive oil.