- 300 g of Chianina rump
- Herbs (wild fennel, rocket, wild mint, mallow)
- Extra-virgin olive oil “Il Sincero”
- Salt and pepper
Carefully clean the meat, removing all traces of fat and gristle. First, thinly slice, then cut into small squares just a few millimeters a side. Finally chop into even smaller pieces.
Mix a few capers into the chopped meat. Add the extra-virgin olive oil “Il Sincero”, salt and pepper. Dress the herbs and serve.