Tagliata mit Rucola und Trüffel

Tagliata with rocket and truffle

A vision of Italy on your plate! Rocket flan, a sablé biscuit made with Piedmont hazelnuts, and a delicately spiced entrecôte. The sauce, made from black truffle and «Der edle Maxx 365» cheese, is endlessly indulgent. When presented as an eye-catching mini tower, this dish from Christian Kuchler steals the limelight visually as well!

  • Main course


serves 6 Personen
Rocket flan
150 g rocket
50 ml chicken stock
2 sheets gelatin
25 g «Der edle Maxx 365»
100 ml whipped cream
salt, pepper
75 g soft butter
20 g sugar
20 g egg white
125 g white flour
40 g Piedmont hazelnuts, chopped
5 g salt
100 ml full-fat cream (35%)
25 g «Der edle Maxx 365»
15 g black truffle
pinch of salt
200 g trimmed entrecôte, from the center cut
salt, pepper
Truffle mayonnaise
1 piece(s) egg yolk
1 tsp. egg yolk
50 ml sunflower oil
50 ml truffle oil
1 tsp. vinegar
salt, pepper


  1. Rocket flan

    Blanch the rocket for approx. two minutes. Next, place in the mixer and mix until it forms a fine puree. Sieve the mixture and set to one side.

    Combine the steeped gelatin with “Der edle Maxx 365” cheese and the hot chicken stock and mix.

    Pass the mixture through a sieve, mix with the rocket puree and leave to cool. Just before the mixture sets, carefully fold in the whipped cream.

    Leave to set on a flat tray in the fridge.

  2. Sablé

    Combine the sugar, butter, and egg white. Add the flour and nuts. Roll the mixture into little balls and place on a baking tray.

    Bake on the middle shelf of the oven for ten minutes at 180°C.

    Then leave to cool and break into sheets.

  3. Sauce

    Heat the cream before adding “Der edle Maxx 365” cheese and the truffle.

    Stir the mixture, then season with salt and pass through a sieve.

  4. Tagliata

    Season the entrecôte with salt and pepper.

    Quick-fry on both sides at a high heat.

    Next, bake on the middle shelf of the oven for six minutes at 150°C.

    Switch off the oven and leave the door ajar.

    Carve the entrecôte into thin slices.

  5. Truffle mayonnaise

    Put the egg yolk, mustard, vinegar, salt, and pepper into a bowl.

    Then combine with the oils to form an homogeneous mixture.

  6. To serve

    Cut out circles of the rocket flan and lay on a flat plate.

    Place the sablé on the flan.

    Top this with one to two discs of tagliata.

    Drizzle over a little of the “Der edle Maxx 365” sauce.

    Repeat the process until you have a beautiful mini tower. 

    Garnish with a couple of fresh rocket leaves and a few spots of truffle mayo.

Recipe from

Portrait Christian Kuchler
Christian Kuchler

Cheese types used

Hintergrundbild - Der edle Maxx
Käselaib «Der edle Maxx 365»
«Der edle Maxx 365»

Good things take time, as «Der edle Maxx 365» demonstrates. While «Der scharfe Maxx» takes five months to fully mature, the eldest member of the Maxx family will spend over six months longer in the maturation cellar. In total, therefore, «Der edle Maxx 365» spends around 1 year in the care of the diligent master cheesemakers at Studer cheesemakers. This gives it enough time to develop its highly distinctive and unique character. Somewhat stronger and more spirited than its brothers, «Der edle Maxx 365» is an unapologetically full-bodied and special cheese. Its fine cheese crystals and ultra-creamy, meltingly delicious flavor captivate the taste buds as only a mature and seasoned cheese can.

Brioche mit Trüffel, Käserezept von Christian Kuchler
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