{"id":831,"date":"2025-10-28T09:54:35","date_gmt":"2025-10-28T08:54:35","guid":{"rendered":"https:\/\/giancarlopolenghi.httdev.it\/?post_type=ricetta&#038;p=831"},"modified":"2026-01-19T17:09:33","modified_gmt":"2026-01-19T16:09:33","slug":"fassona-beef-tartare-polenghi-spinagallo","status":"publish","type":"ricetta","link":"https:\/\/giancarlopolenghi.it\/en\/recipes\/fassona-beef-tartare-polenghi-spinagallo\/","title":{"rendered":"Fassona beef tartare with Polenghi Spinagallo"},"content":{"rendered":"\n<p>Ingredients for: <strong>2 people<\/strong><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">FOR THE TARTARE<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>350 g sliced beef<\/li>\n\n\n\n<li>20 ml extra virgin olive oil<\/li>\n\n\n\n<li>10 desalted capers<\/li>\n\n\n\n<li>20 ml Polenghi Spinagallo<\/li>\n\n\n\n<li>Grated zest of 1 lemon<\/li>\n\n\n\n<li>Fine salt to taste<\/li>\n\n\n\n<li>Black pepper to taste<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">FOR GARNISHING<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 red, 2 yellow, and 2 green cherry tomatoes<\/li>\n\n\n\n<li>2 capers<\/li>\n\n\n\n<li>2 tablespoons mayonnaise<\/li>\n\n\n\n<li>fresh parsley<\/li>\n<\/ul>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">METHOD<\/h3>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>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!<\/p>\n","protected":false},"featured_media":832,"template":"","meta":{"_acf_changed":false},"categoria-ricetta":[17],"class_list":["post-831","ricetta","type-ricetta","status-publish","has-post-thumbnail","hentry","categoria-ricetta-antipasti"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Piedmontese fassona beef tartare recipe | Giancarlo Polenghi<\/title>\n<meta name=\"description\" content=\"Prepare Piedmontese Fassona beef tartare with Polenghi Spinagallo lemon juice: an elegant, balanced recipe that enhances the meat with a citrusy note.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/giancarlopolenghi.it\/en\/recipes\/fassona-beef-tartare-polenghi-spinagallo\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" 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