Italian
Beef Tartare Quenelles on Yogurt Soup with Mixed Greens
by Bruno Barbieri Chef · 513K subscribers on YouTube
A light and refreshing summer dish: beef tartare formed into elegant quenelles, served over a delicate yogurt soup and mixed greens with flowers. Flavored with sweet paprika oil, pink pepper, and lemon.
- Difficulty
- medium
Ingredients
13 items- YogurtPlain yogurt, preferably Greek-style
- BeefLean beef pulp, suitable for tartare
- Mixed Cherry TomatoesA mix of cherry tomatoes in various colors (red, yellow, green, black)
- Tropea Red OnionRed Tropea onion
- Aromatic Herbs(optional) — Aromatic herbs such as basil, parsley, etc.
- Misticanza Con FioriMixed salad greens with edible flowers
- Sweet PaprikaSweet paprika
- Pink PepperPink peppercorns
- Pepper(optional) — Black pepper (optional, as pink pepper is used)
- LemonLemon, both juice and zest
- Chili PepperFresh or dried chili pepper, to taste
- Extra Virgin Olive OilGood quality extra virgin olive oil
- Sesame Seeds(optional) — Sesame seeds (optional, mentioned in the video)
Method
- Prepare the flavored oil: in a small bowl, mix extra virgin olive oil with sweet paprika, pink pepper, a pinch of salt, and a dash of chili pepper. Set aside.
- Prepare the yogurt soup: in another bowl, whisk together yogurt, lemon juice, salt, chili pepper, and a drizzle of olive oil until smooth. Adjust seasoning to taste.
- Season the beef: place the beef pulp in a bowl, add a pinch of salt, a drizzle of olive oil, and chopped basil (and other aromatic herbs if desired). Gently mix and let rest for a few minutes.
- Shape the beef into small quenelles using two spoons. Set aside.
- Cook the vegetables: heat a drizzle of olive oil in a pan. Add the red onion cut into quarters and sauté for a minute. Add the mixed cherry tomatoes (pierce each tomato with a small hole to prevent bursting) and cook for another 2–3 minutes until just tender. Add a pinch of sesame seeds and stir gently.
- Assemble the dish: place a generous handful of misticanza (mixed greens with flowers) in a serving bowl. Spoon the warm onion-tomato mixture over the greens. Place the beef quenelles on top. Drizzle with the flavored oil and serve immediately.
Bruno Barbieri Chef
Professional chef513K subscribers on YouTube62.7M total channel viewsIl canale ufficiale di Bruno Barbieri: video ricette, backstage, curiosità... questo e molto di più sul canale YouTube dello Chef italiano che ha conquistato in carriera il maggior numero di stelle Michelin: in tutto 7. Giudice di MasterChef Italia dalla prima edizione e conduttore di 4 Hotel. Viaggiatore instancabile, gira il mondo esibendosi in road show culinari, che ama definire “teatri di cucina”.
