Steak tartare with rocket and dried tomatoes

Briefly blanch the tomatoes in boiling water and rinse them in cold water. Peel and halve. Chop the rosemary, thyme and garlic. Finely chop the basil and place it on a baking tray along with the tomatoes. Sprinkle with olive oil, season with salt and pepper and dry in the oven at 80 degrees for 2–3 hours.

To prepare the tartare, finely chop the meat, season with olive oil, some soy sauce, salt and pepper and let chill.

Season the goat’s cream cheese with olive oil and some garlic.

Wash the rocket and cut into fine strips.

To serve, arrange some of the goat's cream cheese on a plate, add the tartare in between, sprinkle with some finely chopped rocket and garnish with the tomatoes.

Wine recommendation: South Tyrolean Lagrein Rosé