Tag: meat

Fassona Beef Tartare Recipe | Italian Cuisine – Italian cuisine reinvented by Gordon Ramsay

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The Fassona tataki is a typical Piedmontese dish that is all about the quality and goodness of the meat. The cut corresponding to the front of the Piedmontese Fassone cattle breed is served raw And “beaten” with a knifethat is, cut so finely that it resembles minced meat.

Lean, but tastythe meat can be simply seasoned with oil, salt, pepper and lemon juice or customized with different ingredients. Today we offer you the recipe for Fassona steak tartare, strawberries and burrata.

To prepare it you have to cut the beef pulp and then beat it with a knife. Then season it with the diced strawberries, mustard, basil, salt, lemon juice, green pepperthen place it on the toasted bread and completed with burrata.

Discover these recipes too: Beef tartare with mustard and peach, DIY beef tartare, Veal tartare with currants, pistachios and crescenza, Beef tartare with figs and courgettes, Tomato and strawberry tartare with prawns, Beef tartare with caper and olive crumble.

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Peposo all’Impruneta: the historic recipe of Tuscany – Italian cuisine reinvented by Gordon Ramsay

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Anyone who has stayed for some time in Tuscany have you heard of it at least once? peppery in Imprunetaa typical meal of regional cuisine based on meat beefcooked in red wine, with garlic and black pepper and with a very strong flavour.

Why this somewhat bizarre name? tradition it is said that this wine came from Impruneta, a small town in the hills surrounding Florence. recipeThe reason is simple: this area was full of furnaces for the terracotta and it was the furnace workers who “invented” this dish using the pans produced by themselves and cooking the meat in a corner of the oven switched on for the creation of their instruments.

Furthermore, the peposo all’Impruneta perfectly collects all the characteristics of Tuscan cuisine: few and simple ingredients, but of best qualityslow or moderate cooking, full-bodied red wine and strong-tasting flavours and condiments.

Peposo all’Impruneta: the recipe

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Ingredients

1 kg of beef (the muscle part)
garlic
full-bodied red wine
tomato concentrate
salt
black pepper

Method

The preparation of peposo all’Impruneta begins by cutting the meat into not too small pieces and placing it in a pot (better if earthenware) with 5/6 cloves of garlic and 3 glasses of red wine.
A generous spoonful of black peppercorns and a sprinkling of ground pepper should also be added to the mixture.
Then add two tablespoons of tomato paste, season with salt and add a little water, until it covers the meat, no more.
Cook the peposo all’Impruneta on low, very low heat, covered with a lid for about two hours, two and a half hours (depending on the consistency of the meat).
The dish is ready when the meat is tender and the sauce has almost completely reduced, leaving a creamy and soft mixture.
Sprinkle with more black pepper and bring to the table, consuming it piping hot.

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Anti-waste summer recipe for a truly delicious second course of meat – Italian cuisine reinvented by Gordon Ramsay

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You have some Turkey meat in the freezer that you need to consume, but it’s too hot for a classic roast? Amaze diners, friends and relatives with a truly original variation, thecold roast turkey. This is a perfect one anti-waste summer recipewhich helps to empty the pantry and, at the same time, to create a delicious second course, which will truly conquer everyone. Try it to believe it!

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