Tag: tartare

Pesto and battuta: risotto with tartare – Italian Cuisine

Pesto and battuta: risotto with tartare


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.

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Salmon tartare: 5 ideas for a light lunch – Italian Cuisine


How to prepare crudités at home as good as those in the restaurant and the best combinations to create dishes with an exotic or Mediterranean twist

Fresh, light and delicious at the same time. The tartare is very good and very easy to prepare: why eat it only at the restaurant? Once we have learned the basic technique, we will be able to make tasty dishes with an exotic soul, perfect for a light lunch or to start dinner on the right foot. We think of salmon before thinking about tartare: the perfect fish for preparation is a fresh, barbed and private skin salmon fillet. Like all cases in which raw fish is consumed, it must be felled in freezer for 96 hours at -20 ° C or buy it already felled from the fishmonger. Once you have taken the salmon fillet suitable for a raw consumption then, it is necessary wash it, dry it well and prepare it for cutting. Make then of the strips of about 1 cm in width from which you will start to make the cubes. Depending on the preparations and your personal taste, the dimensions may vary: the larger the pieces of fish, the more intense the feeling of raw will be. And now that the base is ready, let's have fun with the best recipes!

With the sprouts

To prepare a delicious tartare with salmon, sprouts and soy sauce, cut the fish fillet with a knife to obtain cubes about half a centimeter per side. Add them to the soy sauce with a teaspoon of rice oil and leave to rest for about 10 minutes. Portion it with a spoon, add half a teaspoon of sesame seeds and complete with bean sprouts and edible flowers to taste.

Mediterranean style

This preparation enhances the authentic flavors of our kitchen, adding a small exotic twist. Then season the diced salmon with a splash of lime, extra virgin olive oil, a pinch of salt and freshly ground pepper. Complete with tropea onion, capers and some avocada cubes. Enrich to taste with cherry tomatoes and finely chopped olives.

With mango

Those who love tropical fruit will not be able to resist this version. In a coppapasta create a base with diced avocado and season with lime, salt and pepper. Then form a layer of coarsely chopped salmon and season with oil, salt and pepper to taste. Complete with a layer of diced mango, remove the mold and serve.

With mayonnaise

To make this creamy version, season the salome with a spoonful of mayonnaise and finely chopped chives. Complete to taste with herbs and serve it alone or as a tasty filling for sandwiches.

With the avocado

Here you go on the classic! To make this tartare, prepare a base with diced avocado (preferably ripe) and seasoned with lime, salt and pepper. Complete with a layer of salmon enriched with chopped red onion, a drizzle of oil, salt and a pinch of pepper.

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