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Per preparare le fette di pancetta croccante: disporre le fette di pancetta nostrana sopra un foglio di carta forno e cuocere in forno a 140°C per 20-25 minuti.
Per preparare la salsa al Merlot del Ticino: in un pentolino unire il Merlot del Ticino con lo scalogno tritato, l’alloro e lasciare ridurre di ⅓ del suo volume a fuoco dolce. Trascorso il tempo, filtrare, aggiungere il fondo di carne, riportare a bollore e legare la sala unendo il burro freddo e mescolando energicamente. Aggiustare di sale.
Per preparare il filetto di manzo: tagliare in 4 parti il filetto di manzo ottenendo dei medaglioni, salare e pepare. Scaldare una padella antiaderente con un filo di olio extravergine di oliva e scottarvi la carne per qualche istante, quindi aggiungere il burro e le erbe aromatiche e terminare di cuocere nappando spesso con il fondo della carne che si forma nel corso della cottura. Aggiustare di sale e pepe.
Per preparare gli agretti: mondare gli agretti e cuocerli in abbondante acqua salata, quindi raffreddarli in acqua e ghiaccio. Scolarli e condirli con sale, pepe e un filo di olio extravergine di oliva.
Per comporre il piatto: disporre a nido gli agretti al centro del piatto creando un nido e adagiarvi sopra il filetto di manzo nappando con il fondo di cottura. Finire con le scaglie di prosciutto crudo Piora e la pancetta croccante.
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