Tag: tartare

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

Beef tartare recipe with egg, raspberry and tarragon sauce

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

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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Salmon, avocado and mango tartare recipe – Italian Cuisine

Salmon, avocado and mango tartare recipe

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  • 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

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

Vegetable tartare: three ideas (fresh) for the summer

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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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