Rump Cap Estância 92 with Roasted Fennel

Estância 92 Rump Cap is one of the most premium cuts, boasting a unique and always memorable flavor that takes center stage in barbecues. Paired with roasted fennel, you can bring a lighter touch to the dish, perfect for a weekend dinner.

Check out the recipe and try this combination, which offers contrasting aromas and plenty of succulence, ensuring a unique experience for the palate.

INGREDIENTS:

• 1 Rump Cap Estância 92
• 4 fennel bulbs, cut into quarters
• 1/2 cup of shredded mozzarella
• 1/2 cup of grated parmesan
• 1/2 cup of breadcrumbs
• 2 tablespoons of olive oil
• Coarse salt to taste
• Salt to taste
• Ground black pepper to taste

INSTRUCTIONS:

Season the Rump Cap with coarse salt and grill until it reaches the desired doneness.

In a pan, boil the fennel for 3 minutes, drain the water, and let it dry slightly.

In a bowl, mix breadcrumbs, mozzarella, parmesan, and olive oil.

Place the fennel in a baking dish and cover it with the mixture.

Bake in the oven or on the grill for 10 minutes or until golden brown, and it will be ready to serve!