Osteria Due Cuori
Piazza Cisterna 11, Biella
In the splendid medieval village of Piazzo di Biella, Anna Maria and Rossana Della Valle have turned their family business, which specialized in high-quality meat, into the Osteria Due Cuori. The name, which means “two hearts,” was chosen to reflect the close bond between the two sisters. The osteria offers typically Piedmontese food, with ingredients carefully selected from local suppliers, always with respect for seasonality.
5l of vegetable broth
1 kg of Piedmontese veal magatello
400 g of tuna
6 boiled eggs
10 capers from Salina
2 lemons from Sorrento
50 g of sugar
Prepare a vegetable broth with celery, carrot and onion. At the time of boiling, salt and immerse the magatello (cut of beef) and cook for 30 minutes.
In the meantime, prepare the tuna sauce.
First you need to drain the tuna, then put it in the mixer with:
the juice of 1 lemon
3 whole boiled eggs
3 firm yolks
Capers to taste
Blend everything until you get a homogeneous sauce.
The decoration involves the use of lemon caramel, which will be placed in contrails on the plate: caramelize 50 g of sugar, when the caramel is ready, add 50 g of lemon juice and melt everything well making it homogeneous.
Finally, finely cut the magatello, season it with a little salt and extra virgin olive oil, placing it in the center of the plate, alternating a slice of magatello with a little vertical tuna sauce to obtain a sort of turret.