Tag: tartar

Tartar recipe with saffron yogurt sauce – Italian cuisine reinvented by Gordon Ramsay

There tartar (or tartare in French) is a cold dish based on raw beef, easy and quick to prepare. The meat, which must be of excellent quality, is cut with a knife until it is finely chopped. The classic tartare seasoning it is with egg yolk, capers, oil, salt and pepper.

However, if you like to experiment, in this recipe, prepared with fillet of fassonawe offer you an alternative with saffron yogurt sauce And toasted hazelnuts scented with lemon thyme. 30 minutes are enough to bring this fresh and delicate appetizer to the table.

Try the recipe and discover these other ideas for seasoning raw meat: Classic tartare recipe, DIY tartare, Abruzzo-style tartare, Beef tartare with mustard and peach.

Recipe Beef tartar, hazelnuts and cocoa beans – Italian Cuisine

Ingrediants

400 g rump of beef
100 g peeled hazelnuts
100 g brioche bread
100 g peanut oil
10 g hazelnut paste
10 g cocoa beans
one yolk
vinegar
salted capers
extra virgin olive oil
salt

Duration: 40 min

Level: Easy

Doses: 4 people

For the recipe of the beef tartare, hazelnuts and cocoa crane, rinse a handful of capers and leave them to soak for 30 minutes. Finely chop the meat with the knife. Season it with salt and extra virgin olive oil. Toast the whole hazelnuts in a pan over low heat for a few minutes. Prepare a hazelnut mayonnaise: collect the yolk, peanut oil and 1 teaspoon of vinegar in a blender.

Blend the ingredients until you get a mayonnaise, then add the hazelnut paste and mix well. Transfer the mixture to a pastry bag with a thin nozzle. Cut the slices of brioche bread into rectangles (4 × 10 cm). Toast them for 1 minute on each side in a non-stick pan with a little extra virgin olive oil.

Spread a thin layer of mayonnaise on the croutons of brioche bread. Lay the tartare on top, complete with some hazelnuts cut in half, 2-3 capers, a few sprigs of mayonnaise and a teaspoon of cocoa crane. Decorate as desired with parsley leaves.

Recipe fried fennel and tartar sauce – Italian Cuisine

Ingredients

900 g fennel
2 eggs
White flour
bread crumbs
fry oil
a jar of tartar sauce
salt
pepper

Duration: 20 min

Level: Middle

Dose: 6 people

To prepare fried flakes and tartar sauce, clean the fennel, eliminating the base and the stems; cut them in half, then into thin wedges. Wash them and drain them carefully. Flour them, then break the eggs in a bowl, beat them lightly with a fork and dip the vegetable pieces. Spread out on a plentiful breadcrumbs tray and pass the fennel slices, pressing them gently to completely cover them. Heat plenty of oil in the frying pan, preferably with a basket, and fry a few pieces at a time, until they are golden brown. Drain and place them to dry on a double layer of white kitchen paper, keeping them warm. Add salt, pepper and serve immediately, accompanied by tartar sauce.