Di: Christian Frapolli
Per preparare la tartare di manzo: battere al coltello la carne di manzo ottenendo una tartare non troppo fine, insaporirla con la scorza di limone grattugiata, sale affumicato, una presa di pepe e un filo di olio extravergine di oliva. Amalgamare il tutto.
Per preparare lo zabaione salato: emulsionare i tuorli d’uovo con il whisky e cuocere a bagnomaria mescolando energicamente con una frusta fino a quando lo zabaione avrà raggiunto una consistenza cremosa e leggera, quindi aggiungere il burro, mescolare e insaporire con un pizzico di sale.
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