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A collection of fantastic tartare recipes. From a luxurious steak tartare recipe to elegant seafood starters, beef recipes and seafood pasta, there are plenty of menu ideas here for planning the perfect dinner party.
- Cuttlefish and Mushroom Tartare Recipe
To make the cuttlefish tartare, cut the bodies of the...
- The Super Tartare
Marco Stabile lightly marinates beautiful beef fillet in...
- Veal Tartare Recipe
When the bread is nearly frozen but still soft enough to...
- Octopus Recipes
Browse our stunning collection of octopus recipes,...
- Raw Beef With Tomatoes and Mozzarella
This striking starter recipe by Giorgio and Gian Pietro is a...
- Tuna Tartare With Guacamole
This vibrant tuna tartare recipe from chef Daniele Usai is...
- Cuttlefish and Mushroom Tartare Recipe
12 lut 2020 · Tartare: discover this fresh and delicious dish tonight! It’s the perfect season for learning how to best make such a fresh and ideal dish as tartare that comes from a rich historical tradition.
This vibrant tuna tartare recipe from chef Daniele Usai is served atop a creamy homemade guacamole – just make sure the avocados are extra ripe for a silky smooth finish. This dish is very quick and simple to make, but using ring moulds for plating gives it a beautifully refined appearance.
If you usually choose the latter option, this is the recipe for you: steak tartare! A great classic of raw meat seasoned with egg yolk, mustard, and lemon juice enriched with various ingredients depending on your taste.
16 lip 2019 · List of Ingredients. 1/3 LB. of lean beef (tenderloin, sirloin, rump, or eye of round) 1 WHOLE of fresh egg yolk. Lemon. Worcestershire sauce. Parsley. Pickled capers. Shallot. Mustard. Tabasco sauce. Extravirgin olive oil. Salt. Pepper. Method. 1. Trim the meat of any connective tissue, nerves, and fat.
6 wrz 2022 · Learn how to make steak tartare with the three-Michelin-starred Italian chef Enrico Bartolini. Through The Eyes is cooking closer, faster and more direct than you’ve ever seen before, as the world's best chefs reveal their recipes for classic dishes.
Massimo Spigaroli's beef fillet tartare recipe is beautifully decorated with a vibrant selection of vegetables and 'petals' of Parmesan cheese. The chef uses beef from Chianina oxen, the striking white cattle native to central Italy, but this dish can be made with any variety of good quality beef.