Appetizer

Simone Prest’s Beef Tartare Cheesecake with Whipped Burrata and Pecorino Romano PDO

Beef Tartare Cheesecake…when Zanetti Pecorino Romano meets her cousin, Zanetti Italian Burrata – great things are going to happen!

20 Minutes

4

Medium

4

Ingredients

For the base (crispy bread crust):

100 g stale bread (sourdough or rustic style), toasted and blended into crumbs
40 g unsalted butter, melted
Black pepper to taste
Optional: pinch of thyme or dried herbs

For the whipped burrata layer:

125 g Zanetti Burrata (use the creamy inside + a bit of stracciatella)
50 g ricotta or robiola (to help stabilize the mix)
Salt, pepper, a drizzle of olive oil
Optional: 1 gelatin sheet (if you want a firmer result)

For the beef tartare:

200 g beef tenderloin or eye fillet, finely chopped by hand
1 tsp Dijon mustard
1 tsp capers, finely chopped
1⁄2 shallot, finely minced
Zest of 1⁄2 lemon
Salt, pepper, a drizzle of olive oil

Garnish:

Aged Zanetti Pecorino Romano, shaved into thin flakes
1 cured egg yolk (see instructions below)
Fresh herbs (basil, chervil, or mint)
Optional: basil or lemon oil to drizzle

Cooking Instructions

Cured Egg Yolk (prepare 5–7 days ahead)

01
Mix 200 g salt and 200 g sugar in a bowl.
02
In a container, add half the mix as a base, create 4 small wells, and gently place in 4 egg yolks (carefully separated).
03
Cover fully with the rest of the mixture.
04
Cover the container and refrigerate for 5–7 days.
05
Remove the yolks, rinse gently, dry, and either: Dehydrate in a 60°C oven for 2 hours (ventilated), or leave uncovered in the fridge on baking paper for 2 more days until firm.
06
When ready, yolks should be solid enough to grate.

Base

01
Mix the toasted breadcrumbs with melted butter, pepper, and herbs.
02
Press the mix into the base of a ring mould to form a compact crust.
03
Chill for at least 20–30 minutes to set

Whipped Burrata Layer

01
Blend the burrata and ricotta with a bit of olive oil, salt, and pepper until smooth.
02
(Optional: if using gelatin, dissolve the softened gelatin in warm milk and blend it into the mix.)
03
Spoon or pipe the whipped burrata over the crust layer and smooth it out.
04
Chill for 1 hour to set.

Tartare

01
Mix the finely chopped beef with mustard, capers, shallot, lemon zest, salt, pepper, and olive oil.
02
Taste and adjust seasoning.

Assembly

01
Gently spoon or press the tartare on top of the burrata layer.
02
Carefully unmould (if using rings) or leave as is for a more rustic look.
03
Top with shaved pecorino and a generous grating of cured egg yolk.
04
Finish with herbs and a drizzle of herb or lemon oil, if desired.

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