Step by step
Warm the cheese mixture over a low flame until it is smooth and creamy. Stir continually so as to avoid the egg curdling
Tips
To really get the most from your beef tenderloin, we suggest you accompany it with a bottle of Chianti Classico.
Trivia
To make the Moliterno cheese, which comes from the Basilicata region, sheep and goat’s milk is generally used, to which is occasionally added that from a cow.