Veal Tartare Recipe
This veal tartare recipe from Italian chef Marianna Vitale makes an excellent starter, as the creamy meat mix is punctuated with the sweet figs and crunch of the hazelnuts.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatitalianchefs.com.
Cooking tools:
- Bread knife
- Cookie cutter
- Freezer
Ingredients
- 280g of veal tenderloin
- 10g of spring onions, trimmed and finely chopped
- 10g of mayonnaise
- 10g of mustard
- 20g of dried figs, roughly chopped
- 20g of hazelnuts, toasted and roughly chopped
- olive oil to taste
- salt to taste
- 20g of anchovies, in oil (from Cetara)
- 50g of butter
- 10g of cream
- 250g of bread, preferably from a rustic Italian 'pane Cafone' loaf
- edible flowers, and shoots
- star anise, optional
- cocoa beans, optional
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