Chop the beef finely with a knife. Season with salt and pepper. Add the finely chopped onion. Season one third of the beef with shredded capers and shape it into three balls. Shape the rest into three balls as well.
Scald the tomatoes for a few seconds in boiling water and cool immediately in icy water. Peel them. Put them on a dry baking tin and cook them in an 80ºC oven for about one hour.
Double boil the Parmegian cheese in a small pan until thick and creamy. Let it cool a little stuff the tomatoes while still warm using a decorating sleeve, Insert a rosemary twig into each tomato.
Place three lines of sauce on each plate. Place a meatball seasoned with onion along with a quail egg, another with the Permegian tomato and another with the capers on each line. Accompany each plate with a salad seasoned with an emulsion of extra virgin olive oil, Modena Aceto Balsamic vinegar, salt and pepper.
Wholesalers
Tartar Revisited
