Tag: tartare

Salmon, avocado and mango tartare recipe – Italian Cuisine

Ingredients

500 g salmon pulp
200 g carasau bread
30 g fresh spreadable cheese
1 avocado
1 mango
1 untreated lemon
chives
extra virgin olive oil
salt
pepper

Duration: 30 min

Level: Easy

Dose: 4 people

To prepare salmon tartare, avocado and mango, cut the salmon into cubes of about 5 mm.
do it marinate for 30 minutes with the grated lemon zest, a drizzle of oil and a pinch of white pepper.
Chop finely a tuft of chives.
Cut diced the pulp of mango and that of avocado.
season mango pulp with lemon juice, 2 tablespoons of oil and salt.
season salmon pulp with chives and salt.
formed on the plates 4 mango discs 1 cm thick with a cutter (ø 8 cm). Press a little with a spoon, then proceed with an avocado and a salmon disc.
Complete with a tuft of cheese and ground pepper.
serve with carasau bread, seasoned with oil and salt and put in the oven at 175 ° C for 3-4 minutes or until it is golden brown.

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Vegetable tartare: three ideas (fresh) for the summer – Italian Cuisine

In the heat, are you among those who not only refuse to turn on the oven, but even the stove? These recipes are for you and will make you bring taste and lightness to the table

In summer there is only one password: freshness, even on the table. Banned the oven, if you are also of the party "down with the stove", then the vegetable tartare it's the recipe you've been looking for.

During the summer it is easy to find colorful and inviting vegetables in the fruit and vegetables department: fill up and then assemble it in colorful tartare, which will allow you to bring a healthy and appetizing dish to the table.

Below you find three recipes quick vegetable tartare; in the gallery you can find some instead Advice to make them even more delicious, real unique dishes.

Vegetable tartare with ginger

You need this recipe: 30 g of fresh ginger root, 1 carrot, 1 fennel, 1 courgette, 1 avocado, lime juice, extra virgin olive oil, soy sauce and salt to taste.

Method. Peel the vegetables and cut them into small cubes, then chop the ginger and add everything in a bowl, mixing with a spoon and adding salt. Meanwhile, prepare an emulsion with 2 tablespoons of soy sauce, 2 tablespoons of extra virgin olive oil and lime juice. With the help of a pastry cutter, serve the vegetables on a plate and season with the vinaigrette.

Vegetable tartare with yogurt

You need this recipe: 2 courgettes, 2 tomatoes, 1 pepper, 1 cucumber, fresh chives, 100 g of white Greek yogurt, herbs to taste, extra virgin olive oil, salt and pepper to taste.

Method. Peel the vegetables and cut them into small cubes, adjust them with salt and pepper and season them with a drizzle of extra virgin olive oil. Now prepare the yogurt sauce: pour the yogurt into a bowl, along with a teaspoon of oil, one of water, chopped chives and aromatic herbs to taste. With the help of a pastry cutter, plate the vegetables and season with the sauce obtained.

Vegetable tartare with citrus scent

You need this recipe: 1 pink grapefruit, 1 orange, 1 lemon, 1 fennel, 1 cucumber, 1 avocado, arugula, extra virgin olive oil, salt and pepper to taste.

Method. Squeeze the juice of the three citrus fruits and filter it. Peel the vegetables and cut them into small cubes, adjust them with salt and pepper and season them with a drizzle of extra virgin olive oil. With the help of a pastry cutter, serve the vegetables on a plate and season with the citrus juice.

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Tartare recipe with anchovies and pink pepper – Italian Cuisine

Ingredients

400 g fillet of beef
330 g sunflower oil
150 g fresh gutted anchovies
2 yolks
mustard
Tabasco
soy sauce
capers in oil
apple cider vinegar
extra virgin olive oil
salt
black pepper
pink pepper

Duration: 50 min

Level: Middle

Dose: 4 people

FOR ANCHOVIES
Prepare anchovies: open them like a book, remove the fishbone and divide them into two fillets; arrange them in an ovenproof dish, without overlapping them, with some pink peppercorns and cover them flush with the vinegar. Leave to marinate for 10 minutes. Finally drain and dry them by dabbing them with kitchen paper.

FOR THE MAYONNAISE
Whip the yolks with a tip of mustard and a drizzle of sunflower oil; pour the rest of the sunflower oil, always whipping; at the end complete with 1 teaspoon of vinegar, a few drops of Tabasco and 2 teaspoons of soy sauce.

FOR THE TARTARA
Cut the fillet into very small pieces, then reduce them in a beat, mincing them with a knife. Season with salt, extra virgin olive oil and black pepper.
serve with anchovies, some capers in oil and mayonnaise.

As an accompaniment try the Porto Flip Cocktail # 2, then collect in the shaker 1.5 cl of Italian brandy, 4.5 cl of Porto Real Companhia Velha Fundador Tawny and 1 very fresh yolk. Shake and pour into a Martini cup, completing with grated nutmeg and turmeric powder.