Hamburger with Raschera Dop Valgrana and tartare of piedmontese “Fassona” (cow meat)
50 g of Raschera Dop Valgrana
200 g of lean chopped meat
A fresh tomato
Dress the meat with oil, salt, pepper and lemon, then create the shape of an hamburger. Put a thick slice of Raschera into an anti-adherent pan. Make the sandwich by putting the tomato on the salad and, finally, the hamburger. Remove from the pan the melted cheese, spread it on the meat and close everything with a small stick.
Chef Paolo Lautero