Spaghetti Aglio Olio Peperoncino with Beef Tartare

Method

1. Prepare the beef tartare: remove all connective tissue and membranes from the beef (pigeon cut or similar tender cut).
2. Slice the beef thinly into strips, then cut into small dice (about 50g per 100g of pasta).
3. Season the diced beef with a drizzle of oil, salt, and pepper. Mix gently and refrigerate at 4°C until needed.
4. Bring a large pot of salted water to a boil. Tie parsley stems together with kitchen twine to make a bouquet garni and add to the water to infuse flavor.
5. In a pan, add a generous amount of extra virgin olive oil and the fresh garlic cloves (peeled and lightly crushed). Add a little water and let the garlic stew until soft and almost melted.
6. Add fresh green chili (sliced or whole) to the oil and garlic. Cook gently to infuse the oil.
7. Cook the spaghetti (preferably Gragnano IGP, like Liguori) in the boiling water until al dente (about 8-10 minutes). Reserve some pasta water.
8. When the garlic is soft, blend it with a little pasta water using an immersion blender to create a creamy garlic sauce.
9. Drain the pasta and add it to the pan with the garlic-chili oil. Toss well, adding a little pasta water if needed to create a creamy emulsion.
10. Plate the pasta: place a ring mold on the plate, fill with a layer of beef tartare, then top with the spaghetti. Remove the ring.
11. Garnish with fresh parsley leaves, a drizzle of extra virgin olive oil, and a pinch of chili flakes if desired. Serve immediately.