Work the minced meat with mustard, oil, salt, pepper and the juice of half a lemon.

Desalt the capers in plenty of warm water, squeeze them well and sauté them in a non-stick pan with 4 tablespoons of extra virgin olive oil until they become crispy.

Heat 4 tablespoons of cooking cream in a bain-marie and add the Gorgonzola Dolce Igor cut into cubes: let it heat for 5 minutes, the time for the gorgonzola to become creamy.

On top of each plate, put generous Igor gorgonzola and place the tartare arranged with a pastry cutter on top.

Finish with crispy capers, egg yolk and sprouts or parsley or capers to taste to decorate together with a drizzle of raw extra virgin olive oil.

Serves 4 600

g of minced beef for tartare
3 tablespoons of ancient mustard grains
2 tablespoons of salted
capers 4 eggs
150 g of Gorgonzola Dolce Igor
4 tablespoons of cooking
cream salt and pepper to taste
4 tablespoons of extra virgin olive oil + 4 for the crispy
capers, the juice of half a lemon
, chives, parsley or sprouts to decorate.