Appetizers

Fassona beef tartare with Polenghi Spinagallo

Ingredients for: 2 people

FOR THE TARTARE

  • 350 g sliced beef
  • 20 ml extra virgin olive oil
  • 10 desalted capers
  • 20 ml Polenghi Spinagallo
  • Grated zest of 1 lemon
  • Fine salt to taste
  • Black pepper to taste

FOR GARNISHING

  • 2 red, 2 yellow, and 2 green cherry tomatoes
  • 2 capers
  • 2 tablespoons mayonnaise
  • fresh parsley

METHOD

Place the meat on a cutting board and remove any fat with a sharp knife. Cut the meat into small pieces and chop them coarsely, one piece at a time.

Beat the meat with a larger knife and continue to chop it finely, then transfer it to a bowl and add salt, pepper, and Polenghi Spinagallo lemon juice. Add the grated lemon zest and chopped capers and mix everything well.

Add the oil, mix again and leave to rest at room temperature for 15 minutes, covered with cling film. After resting, divide the tartare between individual plates using an 8 cm diameter pastry cutter. Garnish with cherry tomatoes cut into wedges, mayonnaise, cucunci and fresh parsley. Bon appetit!

Other recipes