10 beef patties (100g each)
2 tablespoons of coarse salt
Sauce:
1 cup of dry white wine (240g)
4 tablespoons of Cognac
1 cup of beef broth (240g)
8 tablespoons of green pepper, finely chopped with a little liquid
4 tablespoons of canned red bell pepper, finely chopped (60g)
4 fresh mushrooms, cleaned and stems removed
2 cups of skimmed milk (480g)
8 tablespoons of ricotta
10 beef patties (100g each)
2 tablespoons of coarse salt
Sauce:
1 cup of dry white wine (240g)
4 tablespoons of Cognac
1 cup of beef broth (240g)
8 tablespoons of green pepper, finely chopped with a little liquid
4 tablespoons of canned red bell pepper, finely chopped (60g)
4 fresh mushrooms, cleaned and stems removed
2 cups of skimmed milk (480g)
8 tablespoons of ricotta
Place the beef patties in a cast-iron skillet lined with coarse salt
Heat it over medium heat until the salt starts to sizzle
Place the beef patties on top of the salt and cook for 1 minute, flipping once
This way the beef patties won't stick to the pan
For the sauce: bring the wine and Cognac to a simmer and cook slowly until reduced to a few tablespoons
Add some drops of green pepper liquid diluted with a little water
Add the beef broth
Simmer for 10 minutes over low heat
In another pan, cook the mushrooms in milk, over low heat, for 10 minutes
Blend the mushrooms, half of the cooking liquid, and ricotta in a blender
Add the wine together with the green pepper flakes and red bell peppers
Check the seasoning and keep warm until serving
Serve in 10 portions.
