200 g Salmistrada della Val di Cembra meat
50 g Spressa DOP delle Giudicarie cheese
extra virgin olive oil DOP Garda trentino
150 g boiled borlotti beans
½ chopped shallot
1 sprig of rosemary
Grind the Salmistrada meat, the Spressa and season with Extra Virgin Olive Oil; make two round patties.
Cook the beans with the shallot, rosemary, a little oil, salt and pepper. Remove the rosemary and process the beans with their coking water.
Cut two homemade buns in half and put a couple of tablespoons of the bean mousse and the hamburgers inside.
Try with a flute of Teroldego Rotaliano.