Season the sirloin with 20 g of extra-virgin olive oil, salt and pepper in grains and let it rest for 10 minutes. Place the meat on the grill and cook it rare.  Grill the mushrooms and slice the mozzarella.

 

Ingredients for 4 people: For the tagliata (sliced steak): 600 g of buffalo sirloin 200 g of buffalo mozzarella 200 g of porcino mushrooms 100 cl of extra-virgin olive oil 10 g of black pepper in grains A sprig of rosemary Salt and pepper to taste For the ricotta flan: 250 g of buffalo ricotta 50 g of pecorino cheese 50 g of butter 1 whole egg Salt and pepper to taste

Preparation:
Preparation of the tagliata
Season the sirloin with 20 g of extra-virgin olive oil, salt and pepper in grains and let it rest for 10 minutes. Place the meat on the grill and cook it rare.  Grill the mushrooms and slice the mozzarella.

Preparation of the flan
In a bowl combine the buffalo ricotta of Amaseno, with the pecorino cheese, egg, salt, pepper and minced tyme. Stir well and put the mixture in a pastry bag with a curly mouth. Pipe some rosettes of about 60 g on a buttered plate and put in the oven at 190°C for 10 minutes.

Presentation of the dish
Cut and arrange the meat on plates, placing mushrooms and mozzarella too. Garnish with the rosemary and a drizzle of extra-virgin olive oil. Finally add the ricotta flan to the dish.