The Trentino Hamburger
Prepare a tartare with a knife, using 200g of carne salmistrada (cured meat) from Val di Cembra, 50g of Spressa DOP from Giudicarie and dress it with DOP Garda Trentino extra virgin olive oil. Form two hamburgers.
Cook 150g of tinned Borlotti beans with half a chopped shallot, a sprig of rosemary, a little oil and salt and pepper in a pan for 3-4 minutes. Afterwards, remove the rosemary sprig and blend the beans mixture in a food processor to form a mousse.
Cut two homemade bread rolls in half and serve the hamburger with a scoop of bean mousse inside each roll.
This dish is excellent when accompanied by a glass of Teroldego rotaliano.