Piedmontese tartare with celery and hazelnuts
This time, therefore, and not to be contradicted, a tartare made with beef tenderloin and embellished with Piedmont hazelnuts - delicious, given to me by one of my dear friend - and liquor ice powder, the latter obtained from one of those licorice sticks that many love to suck. As happens with many dishes there are various interpretations, in this one I added celery and hazelnuts for a less conventional tartare with an extraordinary flavor. The choice of meat is fundamental, which must be of the highest quality, preferably grass fed.
Ingredients
Fassone tartare 210 gCelery 2 stalks net of wasteHazelnuts 20 gLemons juice and zest of 1Extra virgin olive oil 1 tbspHalf green apple Salt and white pepper to tasteSalt flakes to decorate
Preparation
Chop the celery after carefully removing the filaments on the stem. Also chop the peeled apple pulp and season the two ingredients with lemon juice, a grated zest, some of the oil, salt and pepper. Blend the well drained olives, to obtain a homogeneous puree to spread. Keep it aside. Lightly toast the walnuts, in a pan or in the oven for a few minutes. Coarsely chop them. On the bottom of two serving plates place a round pastry cutter. At the base put the celery salad, then the steak as a second layer. Gently remove the pastry rings and decorate with the rest of the oil and the chopped toasted hazelnuts. If you want, top with a few flakes of salt.
This time, therefore, and not to be contradicted, a tartare made with beef tenderloin and embellished with Piedmont hazelnuts - delicious, given to me by one of my dear friend - and liquor ice powder, the latter obtained from one of those licorice sticks that many love to suck. As happens with many dishes there are various interpretations, in this one I added celery and hazelnuts for a less conventional tartare with an extraordinary flavor. The choice of meat is fundamental, which must be of the highest quality, preferably grass fed.
Ingredients
Fassone tartare 210 g
Celery 2 stalks net of waste
Hazelnuts 20 g
Lemons juice and zest of 1
Extra virgin olive oil 1 tbsp
Half green apple
Salt and white pepper to taste
Salt flakes to decorate
Preparation
Chop the celery after carefully removing the filaments on the stem. Also chop the peeled apple pulp and season the two ingredients with lemon juice, a grated zest, some of the oil, salt and pepper. Blend the well drained olives, to obtain a homogeneous puree to spread. Keep it aside. Lightly toast the walnuts, in a pan or in the oven for a few minutes. Coarsely chop them. On the bottom of two serving plates place a round pastry cutter. At the base put the celery salad, then the steak as a second layer. Gently remove the pastry rings and decorate with the rest of the oil and the chopped toasted hazelnuts. If you want, top with a few flakes of salt.
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