Prep time: 1 hour and 30 minutes
Cook time: 40 minutes
Serves 8.
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Ingredients
2 tbs baby capers, drained
Vegetable oil, for shallow frying
400g beef filet
2 tsp olive oil
2 tsp lemon juice
Balsamic glaze, for brushing
Pomegranate arils, to garnish
Rocket Pesto
100g baby rocket leaves
50g Parmesan cheese, grated
50g pine nuts, toasted
2 garlic cloves, peeled
100ml extra virgin olive oil
Salsa tonnata
185g can tuna in olive oil, drained
2 tsp baby capers, drained
2 anchovies, drained
100g mayonnaise
2 tsp lemon juice
Gnocco fritto
60ml water
50ml warm milk
1/2 tsp dry yeast
250g 00 flour
1/2 tsp caster sugar
1 tsp fine salt
1 tbs lard, at room temperature
Vegetable oil, for deep frying
Method
1. To make pesto, process all ingredients except oil, until finely chopped. Slowly drizzle in oil, processing to combine. Season.
2. To make salsa tonnata, process all ingredients until smooth and creamy. Season with black pepper.
3. To make gnocco fritto, combine, water, milk and yeast in a bowl. Set aside for 5 minutes or until foamy.
4. Combine the flour, sugar and salt in a large bowl of an electric mixer fitted with a dough hook. Add yeast mixture and lard. Mix for about 5 minutes or until dough is smooth and elastic. Transfer to a lightly oiled bowl. Cover with plastic wrap and set aside in a warm, draft free place for 1 hour or until doubled in size.
5. Roll out dough on a lightly floured surface until 3mm thick. Cut into rectangles.
6. Deep fry dough rectangles until golden brown and crisp. Drain on paper towel.
7. Pat baby capers dry. Shallow fry until crisp. Drain on paper towel.
8. Thinly sliced beef. Place slices between two sheets of baking paper and lightly pound to an even thickness. Arrange on a platter. Combine oil and lemon juice in a bowl. Season. Lightly brush mixture over beef.
9. To assemble, brush serving plates with a little balsamic glaze. Spoon a little of the salsa tonnata into the centre of the plate and arrange gnocco fritto on top. Top with beef and spoon or pipe over pesto and salsa tonnata. Garnish with pomegranate arils and fried capers.
Tips
Cut your gnocco fritto to suit the occasion. Cut a little bigger for an entrée or smaller as a canape or finger food.