Tagliolini with Beef Tartare

Method

1. Grate a little garlic and place it in a pan with Tuscan olive oil.
2. Add plenty of anchovies in oil to the pan and cook gently.
3. Finely chop a spring onion (or shallot) and add it to the pan.
4. Chop pickled capers with a knife and add them to the pan.
5. Add a little water to the pan and let the sauce simmer.
6. Prepare a zabaglione: in a heatproof bowl, combine one whole egg and one yolk with a pinch of salt and a drop of lemon juice. Whisk over a bain-marie until thick and creamy.
7. Add a little mustard to the zabaglione and mix.
8. Cook the egg tagliolini in boiling salted water until al dente.
9. Dice the Piedmontese Fassone beef (fiocchetto cut) into small cubes.
10. In a bowl, mix the diced beef with a pinch of salt, pepper, and a drop of oil.
11. Add the cooked tagliolini to the pan with the anchovy sauce and toss well.
12. Plate the pasta, top with the zabaglione, then the beef tartare, and garnish with fresh basil leaves and a few pieces of crunchy bell pepper.