Ingredients

• 4 oz grated parmesan
• 21 oz beef steak
• 28 oz San Marzano dell’Agro Sarnese – Nocerino DOP tomatoes
• extra virgin olive oil, as needed
• salt, to taste
• pepper, to taste
• 1 clove of garlic
• marjoram

Preparation

Cut the beef into cubes and sear them in a frying pan in extra virgin olive oil. Season with salt.

Prepare a sauce con the extra virgin olive oil, garlic, San Marzano DOP tomatoes and marjoram. Season with salt and pepper.

Line an oven tray with baking paper.

With the help of a spoon, spread the parmesan on the tray in 4 circles of about 7-8 inches in diameter.

Cook them at 360°F for a few minutes until the edges of the parmesan wafers start to turn golden.  

When still warm and malleable, take a wafer with the baking paper and wrap it around a small round bowl to model it; press the cheese downwards with the back of a spoon to get the form you want; repeat for the other 3 wafers.  

Carefully extract the wafer.

Remove the baking paper.

When cool fill each wafer with the tomato sauce and cubes of beef.