Tag: tartare

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.

Incoming search terms:

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.

Pesto and battuta: risotto with tartare – Italian Cuisine

A risotto with a meat tartare. The idea was born from a culinary and entrepreneurial interweaving with Edoardo Grandi as protagonist. Here is the recipe

A risotto with a meat tartare? It can be done, and the contrast between raw and cooked, between the temperatures and the consistencies of a wave and beef risotto work very well. We are used to seeing it in the restaurant often with fish, prawns or molluscs, which nestle over the risotto enrich it enriching it with flavor and a new texture. Now we try with meat.
The recipe is an entrepreneurial fusion, of those that take place thanks to the connections between restaurants and the role of restaurateurs, such as Edoardo Maggiore, owner of the Risotteria Italiana & Meat Sushi Art, Nuda & Cruda and the two Italian Filetterie, also in Milan. No fish, in risotto, but also in sushi, which instead of tuna or salmon slices, sees the presence of veal or kobe beef.

Ingredients for 4 people

600 g of Carnaroli rice
Vegetable broth
4 spoons of pesto
100 g of butter
250 g of Parmesan
Salt to taste
200 g of beef for cold tartare from the refrigerator

Method

In a saucepan, prepare the vegetable broth (onion, carrot, celery, salt). Toast the rice in a pot with high sides, when the rice begins to "crunch" add the vegetable broth. Rice requires constant boiling in order to cook the starches and it is very important to mix everything constantly in order to prevent the rice from sticking to the bottom of the pot. Continue adding vegetable broth every time the rice absorbs it. The cooking time will vary according to the variety of rice used, for Carnaroli about 8 minutes. The rice is now ready for creaming and adding flavors.
First of all add the pesto, butter and Parmesan. Stir vigorously until everything is completely mixed, obtaining a creamy and cohesive risotto. Leave to rest for two minutes, covered.
The advice is to always finish cooking a few minutes before the actual term indicated by the variety of rice, in order to allow the risotto to maintain its structure and thus avoid overcooking.

Place the risotto on a plate, tap with the palm of the hand on the bottom of the plate to distribute the risotto evenly. Place the raw beef batting on top of the risotto.

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/pesto-and-battuta-risotto-with-tartare-italian-cuisine html