INSPIRATION
At Gabbiano 3.0, under the stewardship of Alessandro Rossi — 1 Michelin Star — the dish Eliche, Maremmana beef, onion, olive herb is born from the dialogue between two distinct gustatory poles: the velvety cream of onion, enriched by Vermentino and Vin Santo, and a beef reduction brought to life by an acidic butter sauce. The eliche pasta is cooked, creamed, and delicately placed atop the tartare of Maremmana heifer, which counterbalances the salinity of herring caviar and the freshness of the olive herb. The result is a calibrated play of sweetness, acidic tension, and marine notes, constructed with precise techniques and raw ingredients deeply bound to the terroir.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Onions
Butter
Acid butter
Potatoes
Eliche pasta
Maremma Scotta beef tartare
Maizena
Herring caviar
Maremma Toscana DOC Vermentino
Apple cider vinegar
Vinegar
Reduced beef jus
Vin Santo
Salt
Extra virgin olive oil
Olive herb
2.1 kg
350 g
195 g
240 g
200 g
100 g
10 g
12 g
235 ml
15 ml
150 ml
1 l
100 ml
to taste
to taste
to taste
FOR THE ONION VELOUTÉ
White onions
Potatoes
Butter
Maremma Toscana DOC Ver.
Vin Santo
Apple cider vinegar
EVO Oil
2 kg
240 g
100 g
100 ml
100 ml
15 ml
A.r. (As required)
FOR THE ACIDULATED BUTTER
Butter
Onion
Vinegar
Maremma Toscana DOC Ver.
Salt
250 g
100 g
150 ml
135 ml
3 g
FOR THE ACIDULATED INFUSION OF BEEF
Reduced beef fond
Acid butter
Cornstarch
Salt
1 l
195 g
10 g
3 g
FOR THE FINAL TOUCH
Eliche
Maremma beef tartare
Herring caviar
Olive herb
Salt
Extra virgin olive oil
200 g
100 g
12 g
To taste
To taste
To taste
CURATION
For the onion cream:
Gently brown the white onions in a thread of extra virgin olive oil, then introduce the potatoes, finely Julienne-cut. Deglaze first with the white wine Maremma Toscana DOC Vermentino, followed by the sacred Vin Santo, and lastly with the apple cider vinegar. Allow the liquids to be absorbed into a harmonious essence, then blend and pass through a fine sieve.For the acid butter:
In a pan, allow the white wine Maremma Toscana DOC Vermentino and the vinegar to reduce alongside the Julienne-cut onion. Incorporate the butter piece by piece, whispering it into the reduction, then pass through a fine sieve.For the acid beef sauce:
Warm the reduced beef jus until it reaches 90°C, then marry it with the acid butter, salt, and cornstarch. Let it boil for a brief moment, then allow it to cool, stirring occasionally to maintain its velvety soul.For the finishing touch:
Cook the elicoidali pasta for 6 minutes in beautifully salted water, drain, and unite them in a small pan with the acid beef sauce and the onion cream. Add a teaspoon of acid butter and let the liquids reduce to an elegant glaze. Arrange the pasta upon the plate over a bed of Maremma beef tartare, seasoned simply with salt and extra virgin olive oil. End with a flourish of herring caviar and olive herb.
INSPIRATION
At Gabbiano 3.0, under the stewardship of Alessandro Rossi — 1 Michelin Star — the dish Eliche, Maremmana beef, onion, olive herb is born from the dialogue between two distinct gustatory poles: the velvety cream of onion, enriched by Vermentino and Vin Santo, and a beef reduction brought to life by an acidic butter sauce. The eliche pasta is cooked, creamed, and delicately placed atop the tartare of Maremmana heifer, which counterbalances the salinity of herring caviar and the freshness of the olive herb. The result is a calibrated play of sweetness, acidic tension, and marine notes, constructed with precise techniques and raw ingredients deeply bound to the terroir.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Onions
Butter
Acid butter
Potatoes
Eliche pasta
Maremma Scotta beef tartare
Maizena
Herring caviar
Maremma Toscana DOC Vermentino
Apple cider vinegar
Vinegar
Reduced beef jus
Vin Santo
Salt
Extra virgin olive oil
Olive herb
2.1 kg
350 g
195 g
240 g
200 g
100 g
10 g
12 g
235 ml
15 ml
150 ml
1 l
100 ml
to taste
to taste
to taste
FOR THE ONION VELOUTÉ
White onions
Potatoes
Butter
Maremma Toscana DOC Ver.
Vin Santo
Apple cider vinegar
EVO Oil
2 kg
240 g
100 g
100 ml
100 ml
15 ml
A.r. (As required)
FOR THE ACIDULATED BUTTER
Butter
Onion
Vinegar
Maremma Toscana DOC Ver.
Salt
250 g
100 g
150 ml
135 ml
3 g
FOR THE ACIDULATED INFUSION OF BEEF
Reduced beef fond
Acid butter
Cornstarch
Salt
1 l
195 g
10 g
3 g
FOR THE FINAL TOUCH
Eliche
Maremma beef tartare
Herring caviar
Olive herb
Salt
Extra virgin olive oil
200 g
100 g
12 g
To taste
To taste
To taste
CURATION
For the onion cream:
Gently brown the white onions in a thread of extra virgin olive oil, then introduce the potatoes, finely Julienne-cut. Deglaze first with the white wine Maremma Toscana DOC Vermentino, followed by the sacred Vin Santo, and lastly with the apple cider vinegar. Allow the liquids to be absorbed into a harmonious essence, then blend and pass through a fine sieve.For the acid butter:
In a pan, allow the white wine Maremma Toscana DOC Vermentino and the vinegar to reduce alongside the Julienne-cut onion. Incorporate the butter piece by piece, whispering it into the reduction, then pass through a fine sieve.For the acid beef sauce:
Warm the reduced beef jus until it reaches 90°C, then marry it with the acid butter, salt, and cornstarch. Let it boil for a brief moment, then allow it to cool, stirring occasionally to maintain its velvety soul.For the finishing touch:
Cook the elicoidali pasta for 6 minutes in beautifully salted water, drain, and unite them in a small pan with the acid beef sauce and the onion cream. Add a teaspoon of acid butter and let the liquids reduce to an elegant glaze. Arrange the pasta upon the plate over a bed of Maremma beef tartare, seasoned simply with salt and extra virgin olive oil. End with a flourish of herring caviar and olive herb.
INSPIRATION
At Gabbiano 3.0, under the stewardship of Alessandro Rossi — 1 Michelin Star — the dish Eliche, Maremmana beef, onion, olive herb is born from the dialogue between two distinct gustatory poles: the velvety cream of onion, enriched by Vermentino and Vin Santo, and a beef reduction brought to life by an acidic butter sauce. The eliche pasta is cooked, creamed, and delicately placed atop the tartare of Maremmana heifer, which counterbalances the salinity of herring caviar and the freshness of the olive herb. The result is a calibrated play of sweetness, acidic tension, and marine notes, constructed with precise techniques and raw ingredients deeply bound to the terroir.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Onions
Butter
Acid butter
Potatoes
Eliche pasta
Maremma Scotta beef tartare
Maizena
Herring caviar
Maremma Toscana DOC Vermentino
Apple cider vinegar
Vinegar
Reduced beef jus
Vin Santo
Salt
Extra virgin olive oil
Olive herb
2.1 kg
350 g
195 g
240 g
200 g
100 g
10 g
12 g
235 ml
15 ml
150 ml
1 l
100 ml
to taste
to taste
to taste
FOR THE ONION VELOUTÉ
White onions
Potatoes
Butter
Maremma Toscana DOC Ver.
Vin Santo
Apple cider vinegar
EVO Oil
2 kg
240 g
100 g
100 ml
100 ml
15 ml
A.r. (As required)
FOR THE ACIDULATED BUTTER
Butter
Onion
Vinegar
Maremma Toscana DOC Ver.
Salt
250 g
100 g
150 ml
135 ml
3 g
FOR THE ACIDULATED INFUSION OF BEEF
Reduced beef fond
Acid butter
Cornstarch
Salt
1 l
195 g
10 g
3 g
FOR THE FINAL TOUCH
Eliche
Maremma beef tartare
Herring caviar
Olive herb
Salt
Extra virgin olive oil
200 g
100 g
12 g
To taste
To taste
To taste
CURATION
For the onion cream:
Gently brown the white onions in a thread of extra virgin olive oil, then introduce the potatoes, finely Julienne-cut. Deglaze first with the white wine Maremma Toscana DOC Vermentino, followed by the sacred Vin Santo, and lastly with the apple cider vinegar. Allow the liquids to be absorbed into a harmonious essence, then blend and pass through a fine sieve.For the acid butter:
In a pan, allow the white wine Maremma Toscana DOC Vermentino and the vinegar to reduce alongside the Julienne-cut onion. Incorporate the butter piece by piece, whispering it into the reduction, then pass through a fine sieve.For the acid beef sauce:
Warm the reduced beef jus until it reaches 90°C, then marry it with the acid butter, salt, and cornstarch. Let it boil for a brief moment, then allow it to cool, stirring occasionally to maintain its velvety soul.For the finishing touch:
Cook the elicoidali pasta for 6 minutes in beautifully salted water, drain, and unite them in a small pan with the acid beef sauce and the onion cream. Add a teaspoon of acid butter and let the liquids reduce to an elegant glaze. Arrange the pasta upon the plate over a bed of Maremma beef tartare, seasoned simply with salt and extra virgin olive oil. End with a flourish of herring caviar and olive herb.