Tag: tarragon

Beef tartare recipe with egg, raspberry and tarragon sauce – Italian Cuisine

Ingredients

400 g fillet of beef
5 eggs
raspberry vinegar
tarragon
extra virgin olive oil
White pepper
salt

Duration: 25 min

Level: Easy

Doses: 4 people

Private the meat with all the fat and chop it very finely with a knife or mixer.
Spread it then on a cutting board lined with baking paper and remove any residual fat.
Season it with oil, pepper and salt.
You do boil the eggs for 6 minutes; shell them and blend only the yolks in the mixer with a little raspberry vinegar and the oil needed to obtain a creamy consistency; season with salt.
Place in each dish 2 or 3 small portions of meat; accompany it with 2 tablespoons of egg sauce and complete with tarragon and, to taste, white truffle.

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Recipe Salad with asparagus and green beans, tarragon sauce and egg mimosa – Italian Cuisine

Ingredients

600 g green beans
300 g Greek sheep yogurt
25 asparagus
2 hard yolks
tarragon
salt
extra virgin olive oil

Duration: 40 min

Level: Easy

Dose: 4 people

To prepare asparagus and green beans salad, tarragon sauce and egg mimosa, clean the asparagus and separate the tips from the stems. Cut the latter into thin lozenges and brown them in a pan with a drizzle of oil and a pinch of salt.
Blanch the asparagus tips in boiling salted water for 2-3 minutes, drain and cool them in water and ice. Boil the green beans for 3-4 minutes.
season Greek yogurt with a pinch of salt and mix until creamy.
Blanch 35 g of tarragon for a few seconds, drain it, cool it in water and ice and blend it with 100 g of oil and a pinch of salt. Mix it with the yogurt.
distributed asparagus and green beans on a serving dish and complete with the yogurt sauce and the finely crumbled hard-boiled yolks.

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mimosa recipe gordon ramsay

Fusilli recipe with tarragon pesto with eggplant and shrimp – Italian Cuisine

Ingredients

320 g tricolor fusilli
50 g cashews
15 g tarragon
16 pcs red shrimp tails already shelled
1 pcs long eggplant of 150 g
1 pc clove of garlic
flour
peanut oil
extra virgin olive oil
salt

Duration: 40 min

Level: Easy

Dose: 4 people

For the recipe of fusilli with tarragon pesto with eggplant and shrimp, peel the aubergine and cut it
with thin washers. Flour them and fry them in abundant hot peanut oil until they are golden; drain them on kitchen paper. Chop the cashews with the tarragon; set aside 1/3 of the chopped shrimp. Blend the rest with the garlic, 50 g of extra virgin olive oil and a pinch of salt to obtain a pesto. Sprinkle the prawn tails with the tarragon and sear them in a pan with a layer of hot extra virgin olive oil for 30 seconds on each side over high heat. Cook the fusilli, season with the pesto and complete with the minced meat, the fried aubergines, the prawn tails and a few tarragon leaves.