in Italy

Raw meat

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Ingredients for 4 servings:

  • 400 g Fassone beef tartar, alternatively veal
  • 50 ml olive oil, Ligurian, good
  • 1 lemon(s), organic
  • Salt
  • Black pepper, freshly ground

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Beef or veal tartar, a wonderful starter from Piedmont

Get the butcher’s tartare chopped; don’t put it through a meat grinder. In Piedmont, white Fassone beef is used. If that’s not available in Germany, veal is also an option. Squeeze the lemon, add a few grated zests and the salt to the juice. Melt with a fork or whisk and add the oil until it thickens slightly and becomes cloudy. Then add the pepper and stir in the tartare. Season to taste; it should taste neither of oil nor lemon, but rather a harmonious blend. Serve with grissini or homemade puff pastry sticks with rosemary and Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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