Beef Tartare with Egg on Gorgonzola Cream

Method

1. Prepare the gorgonzola cream: in a small saucepan, heat a splash of whole milk and add the gorgonzola. Let it melt over very low heat, stirring, until smooth. Set aside.
2. Toast the hazelnuts in a non-stick pan over low heat, stirring, until fragrant and lightly golden. Set aside.
3. Clean the beef: remove all connective tissue and fat. Cut into small pieces, then chop finely with a knife until you have a fine but not mushy consistency. Do not use a meat grinder.
4. Season the chopped meat only with a pinch of salt and pepper. Do not add oil, lemon, or other fats.
5. Roughly chop the toasted hazelnuts with a knife, leaving them chunky for crunch.
6. Wash and trim the spinach and radicchio. Slice the radicchio into strips.
7. In the same pan used for hazelnuts, add a drizzle of olive oil and fry the egg: carefully break the egg so the white spreads slightly. Cook over very low heat until the white is set but the yolk remains runny. Turn off the heat.
8. Assemble: spread a spoonful of gorgonzola cream on the serving plate. Place a ring mold over the cream. Fill the ring with the beef tartare, pressing gently. Remove the ring.
9. Place the fried egg on top of the tartare.
10. Dress the spinach and radicchio with a drizzle of olive oil and a pinch of salt. Arrange them around the tartare.
11. Sprinkle with chopped hazelnuts and raisins (optional). Serve immediately.