Bombette Di Wagyu
serves 2 to 3
600g wagyu beef sirloin, thinly sliced salt and pepper to taste 100g smoked scarmoza cheese 30g pancetta, alternatively use pork bacon 20g parsley, finely chopped 20ml extra virgin olive oil 20g rosemary 20g garlic, skin on 60g asparagus, trimmed and stems peeled 50g wild rocket 60g cherry tomatoes 20g aged parmesan cheese 10ml balsamic vinegar
1. Lay wagyu beef on a clean surface. Season with salt and pepper. 2. Place 1 tsp smoked Scamorza cheese, pancetta and parsley in the
middle of one wagyu slice and roll up into a little ball shape. 3. Heat some olive oil in saucepan pan over medium heat. Sauté rosemary and whole crushed garlic for 2-3 mins. Add bombette balls and cook for 2 mins. 4. Preheat oven to 180C. Transfer bombette balls to baking tray and
grill in the oven for 5 mins. 5. Place asparagus on a baking tray and drizzle some olive oil. Place in
oven and grill for 8 mins. Set aside. 6. Toss wild rockets with cherry tomatoes, parmesan cheese and balsamic vinegar. 7. Serve bombette balls with rocket salad. Garnish with asparagus.