TARTAR DI MANZO

tartar di manzo

 

"An extremely simple yet delicious idea for a canapé based on one of the most iconic dishes of Piedmont's culinary tradition. Serve it on little spoons with shaved truffle, accompanied with a bubbly glass of prosecco DOC."
Danilo Cortellini (4 Grosvenor Square - book)

Ingredients

4 persons

  • 200g lean cut of high quality beef, chopped (or minced)
  • 1 large anchovy
  • 5g capers, chopped
  • 20g shallot, chopped
  • 2 tbsp extra virgin olive oil
  • Salt and pepper, to taste

Preparation

Mix all the ingredients well in a bowl and dress with oil, salt and freshly ground pepper to taste. Arrange the raw meat on curly spoons and garnish them as you like. This dish is elevated even further when paired with shaved Grana Padano cheese, fresh rocket leaves or a soft boiled quail egg with truffle.

Ideal accompaniment:

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