Veal Tartare with Mushrooms and Truffles | Recipes | Favuzzi | Olive oils and fine Italian products
Beef could also be used in this tartare recipe, but we recommend veal since it has a more delicate flavour.
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Ingredients
- 250 g veal shoulder filet, cut into fine dice
- 1 shallot, thinly sliced
- 45 ml (3 tablespoons) parsley, chopped
- 15 ml (1 tablespoon) Favuzzi mushroom and truffle pâté
- 4 large oyster mushrooms
- 1 package tempura flour
- 1 bottle Voss sparkling water
- Favuzzi extra virgin olive oil, to taste
- Salt
- pepper
- 1 handful arugula leaves (optional)
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