Pantesca Beef Tartare Recipe from Pantelleria in Sicily
Pantesca-style beef tartare recipe (from Pantelleria) with capers, spring onions and all the aromas of Sicily
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Cooking tools:
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- Cake ring
- Chef's knife
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- Stove
- Colander
- Mixing bowl
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- Measuring spoon
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Ingredients
- 200 gr Cinisara beef rump
- 20 ml Lemon juice
- 10 gr Finely chopped capers
- 5 leaves Finely chopped parsley
- 10 gr Extra virgin oil
- 10 drops Anchovy sauce
- 1 Egg yolk
- 1 Boiled egg
- 5 Shelled broad beans
- 1 Red onion
- 100 ml Red vinegar
- 20 gr Sugar
- Salt of Trapani
- 2 Anchovy in oil
- 5 Whole capers
- 1 Cherry tomato
- 1 Green tomato
- Turmeric powder
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