Chopped Piedmontese Beef, Sweet And Sour Red Onion, Burrata Cheese With Pink Pepper, Olive Oil And Anchovy Dressing

De-fat the meat and cut into small cubes.

Dress with oil, salt and a little bit of pepper.

Drain the burrata cheese and chop with a knife.

In a copper pot, boil the water, vinegars, sugar and herbs.

Add the sliced red onions and cook.

Cool and set aside.

Cut the anchovy filets and conserve them in extra-virgin olive oil.

Compose the dish.

Garnish with sprouts and wafers of bread.