We suggest three fresh pairings with dishes prepared for us by chef Giuseppe Bologna of Trattoria I Bologna in Rocchetta Tanaro.
To complete the trio, try accompanying a colourful, seasonal fresh fruit salad with a glass of Brachetto d’Acqui Docg.
• 800 grams of topside beef.
• Vinegar, olive oil, celery, carrot, onion and salt.
• Sauce: 200 grams of tuna in oil, 2 anchovy fillets, 2 tablespoons of capers, 2 hard-boiled egg yolks, olive oil and the juice of one lemon.
Tie the beef with kitchen twine and place in hot water with salt, celery, onion, carrot, a spoonful of oil and one of vinegar. Bring to the boil, cover with a lid and leave to simmer for about two hours. Leave the meat to cool in its own stock.
Blend the tuna with the anchovies, egg yolks and capers. Soften the mixture with a few spoons of olive oil and some of the stock in which you have cooked and cooled the meat, adding the lemon juice.
Release the meat from the twine, cut it into thin slices and cover with the sauce. Leave for a few hours before serving to allow the flavours to mingle.