Italian
Forest Tartare
by Chef in Camicia · 306K subscribers on YouTube
A mini beef tartare with beetroot sauce, fried pioppino mushrooms, and chestnuts, inspired by the woods.
- Difficulty
- medium
Ingredients
8 items- Beef GirelloBeef girello cut into small cubes.
- 1 pcsBeetrootFor juicing.
- VinegarA splash.
- GelatinA little bit.
- Pioppini MushroomsDo not wash thoroughly, just rinse.
- Extra Virgin Olive OilFor frying.
- Yellow FlourCorn flour for coating mushrooms.
- ChestnutsBoiled for 10 minutes to make caldarroste.
Method
- Cut the beef (girello) into small cubes without beating it.
- Wash the beetroot, then juice it using a centrifuge to obtain an extract.
- Add a splash of vinegar and a little gelatin to the beetroot extract, then let it reduce until it thickens.
- Rinse the pioppino mushrooms briefly (do not wash thoroughly), then fry them in extra virgin olive oil with yellow corn flour.
- Boil the chestnuts for 10 minutes until they are roasted (caldarroste).
- Mix the beef cubes with a touch of oil or seasoning (as desired).
- Assemble the tartare on a plate, top with the beetroot sauce, fried mushrooms, and chestnuts.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
