Italian
Grilled Beef and Pork Ribs with Truffles and Wild Asparagus Salad
Chef Max Mariola takes you truffle hunting in Sardinia, then grills two types of ribs—beef and pork—with cardoncelli mushrooms, wild asparagus salad, and two aged pecorino cheeses, finishing with freshly shaved truffles.
- Difficulty
- medium
Ingredients
14 items- Beef RibsYoung red beef, 18 months old
- Pork RibsWith the skin still attached
- Cardoncelli MushroomsSliced like steaks
- Wild Asparagus TipsOnly the tender tips
- Red OnionSliced very thinly into rings
- Pecorino Cheese (90-day aged)Fresh pecorino, sliced thinly
- Pecorino Cheese (2-year aged, sheep and goat milk)Aged two years, shaved
- Bianchetto TruffleFresh, for grating over pork
- Black Precious Truffle (Nero Pregiato)Fresh, for grating over beef
- Extra Virgin Olive OilFor seasoning and cooking
- SaltTo taste
- Black PepperTo taste
- Garlic1 clove, grated or crushed for mushrooms
- Semolina BreadCharred over fire for serving
Method
- Prepare the wild asparagus salad: trim the tips of the wild asparagus, slice a red onion very thinly into rings, place in a bowl, drizzle with olive oil and a pinch of black pepper. Do not mix yet; keep crunchy.
- Slice cardoncelli mushrooms into thick steak-like slices.
- Season the beef ribs and pork ribs with olive oil only (salt added later) to help form a crust.
- Grill the ribs and mushroom slices over a wood fire. Turn the mushrooms first once they are nicely colored, then turn the pork ribs, and finally the beef ribs.
- Let the cooked meat rest for a few minutes.
- Finish the mushrooms: add a clove of garlic (grated or crushed), a generous drizzle of olive oil, and salt to taste. Toss and set aside.
- Slice the aged pecorino cheeses (90-day aged pecorino and 2-year aged sheep/goat pecorino) into thin shavings.
- Assemble the dish: place the rested pork and beef ribs on a serving board. Add the wild asparagus salad, sautéed mushrooms, and pecorino shavings. Grate fresh bianchetto truffle over the pork and fresh black prized truffle over the beef. Serve with charred semolina bread.