Fassona is a particular cow breed, originated in the Italian region of Piedmont. This breed is particularly appreciated for its delicious meat, but it is also raised to produce milk and for working and farming activities.
The breeding of the Fassona cows originated at the end of the 1800s. Two different kinds are recognised. The first kind is raised on hills and it is mainly used for working activities, for milk production and for the breeding of calves: it can be found in the Langhe and in hill area of Chieri, Moncalieri, Santena and in the Canavese region.
The second kind of breed is raised mainly in the Po valley and it is known for the quality of its meat. Both kinds of Fassona are easily recognisable for the white colour of their coat.
Today the Piedmontese Fassona is mainly raised in the provinces of Asti, Cuneo and Turin, especially for its meat.
In the kitchen, Fassona meat is the main ingredient of many Piedmontese traditional recipes, such as vitello tonnato (for recipe, click here), bollito misto and brasato al Barolo, and it can be consumed also raw in the traditional tartare di battuta di fassona.
This week, we present an original way to enjoy Fassona meat: here is the recipe for the Fassona fillet recipe, with side of spinach and potatoes. This recipe is typical of Turin.
Ingredients
800 g Fassona fillett (in 4 slices of 200 g)
250 g grissini, finely crunched (alternatively, use breadcrumbs)
50 g white flour
3 eggs
500 g spinach
400 g potatoes
6 garlic cloves
400 g butter
1100 ml olive oil
100 g butter
sage
salt
black pepper
Ingredients for the sauce
200 g butter
1 egg yolk
lemon juice
salt
black pepper
Method
Beat the eggs with the black pepper, salt, sage and one garlic clove.
Cover the four slices of Fassona fillet in flour. Then cover them in the beaten egg and then in the crunched grissini. Cover the fillet in the egg and in the grissini once again.
In a pot, heat the butter with 100 gr of oil, sage and 4 cloves of garlic. Cook the meat for about 5 minutes for each side and keep warm.
To do the sauce, melt the butter and maintain at a temperature of about 60°C. Whip the egg yolk with the lemon juice, salt and black pepper, while adding some oil.
Chop the potatoes in pieces of about 1-2 cm. Fry them in hot oil (about 1 litre).
Cook the spinach in a pot with some olive oil. When it is ready, add 100 g of butter.
Serve the meat fillet with the side of spinach and potatoes and its sauce. Enjoy.
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