Ingredients

• 500 g thin slices of fassona rump
• 160 g robiola di Roccaverano
• 150 g peeled hazelnuts
• seed oil
• salt flakes
• pepper

For the recipe of fassona carpaccio with robiola and hazelnuts, heat 100 g of seed oil and 100 g of hazelnuts in a saucepan up to a temperature of 70 ° C; blend everything, bring back to the heat and heat again up to 70-80 ° C. Leave to drain in a colander lined with gauze overnight, obtaining a hazelnut oil.
For the carpaccio: toast 50 g of hazelnuts in the oven at 180 ° C for 8-10 minutes.
Spezzettatele. Cut the robiola into thin slices. Distribute the slices of meat on the plates, garnish with the robiola and chopped hazelnuts, season with the hazelnut oil, the salt flakes, a minced pepper and pea sprouts to taste and serve.

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