Una nota prima di iniziare: forse non a tutti possono piacere delle immagini con carne cruda in primo piano; ho quindi deciso di nasconderle. Per vedererle/nascondele potete usare i seguenti pulsanti: .
Era da un bel po' che volevo provare la tartare , ma non ero del tutto convinto, quindi ho sempre rimandato.
Fino a quando un paio di giorni, prima che fosse da buttare, fa ho preparato un pesto con rucola e pomodorini secchi: buonissimo, dal gusto intenso e mediterraneo.
Il primo abbinamento che ho pensato è stato quello con la carne, ma più that at a certain area, I thought at the very meat, taste, and therefore to raw.
So I am determined to try. I have to admit that, sure of the quality of the meat and its origin, flavor enhanced by a delicate mix of olive oil, lemon and wild garlic, this very simple and fast preparation and won me over has erased all doubts I had.
For the preparation I did not use strong flavors: one could use capers, fresh garlic, mushrooms and even truffles. I preferred not to risk a light dressing to dominate the delicate flavor of the meat.
Even the arugula and tomato sauce has been reduced, making it a dry ricotta and buffalo milk, combining really well as I had imagined. To be repeated
absolutely:)
Good weekend to all.
tartare of beef with cream of wild garlic arugula, sundried tomatoes and ricotta
IngredientsFor a person
- 120-150 grams of lean leg of pork and fresh
- coarsely chopped 1 / 2 leaves of wild garlic (wild garlic) or a little fresh garlic 1 lemon
- a natural bunches of arugula
- 3-4
- 1 tablespoon dried tomatoes with buffalo ricotta (or cottage cheese vaccination)
- 1 / 2 cup milk
- extra virgin olive oil salt
Preparation
You can use ground meat or chop it up to you with a knife, the important thing is that it is a coarse grind .
Start the sauce, blend the arugula with a little oil. Then add a little oil at a time until a thick cream. Go to add the dried tomatoes cut into small cubes, more gradually, tasting the result: the two must be present both flavors, intense, but no one should dominate. Season with a pinch of salt.
In a bowl, stir together the ricotta with a little milk, Then add a teaspoon at a time, rocket and tomato sauce, tasting. The sauce should be colorful but not very decided taste.
In the end, stretch it with the remaining milk until a thick cream, but smoother.
Prepare the meat by mixing tartar 1 / 2 tablespoon of oil, some lemon juice and a bit 'of chopped wild garlic. Mix well, add salt and taste. Garlic should give aroma, but be careful not to overdo it or you will only hear that. The lemon should give fresh and clean the mouth but not to make the dish too sour. Finally, the oil binds the whole.
Unfortunately I am sorry not to give exact doses, but this dish requires continuous tastings to make sure that the taste the meat is accompanied by other elements without being dominated.
For the presentation I used the leaves of wild garlic, slices of lemon and tartare-up to the desired shape using a cylindrical cup pasta.
In a bowl, stir together the ricotta with a little milk, Then add a teaspoon at a time, rocket and tomato sauce, tasting. The sauce should be colorful but not very decided taste.
In the end, stretch it with the remaining milk until a thick cream, but smoother.
Prepare the meat by mixing tartar 1 / 2 tablespoon of oil, some lemon juice and a bit 'of chopped wild garlic. Mix well, add salt and taste. Garlic should give aroma, but be careful not to overdo it or you will only hear that. The lemon should give fresh and clean the mouth but not to make the dish too sour. Finally, the oil binds the whole.
Unfortunately I am sorry not to give exact doses, but this dish requires continuous tastings to make sure that the taste the meat is accompanied by other elements without being dominated.
For the presentation I used the leaves of wild garlic, slices of lemon and tartare-up to the desired shape using a cylindrical cup pasta.
