VEAL TARTARE TARTLET WITH EXTRA VIRGIN LEMON

Veal tartare pie prepared in a video recipe by La Pignata e Pignata Restaurant in Bellavista, Ariano Irpino.

Ingredients

• Boiled potatoes
• Fillet of veal from the Marche region of Italy
• Marinated zucchini
• Artichokes in ravece oil
• Black truffle of Bagnoli Irpino
• Locoil Lemon Flavored Oil
• Halls
• Pepper
• Extra Virgin Olive Oil Ravece Daphne

The video recipe

Preparation

We peel a potato and boil it. We begin the preparation of the tartare by using a very lean cut. We put the tartare in a bowl and marinate it with Extra Virgin Olive Oil flavored with Lemon so it will flavor it and the acidity of the lemon goes to cook the product, add pepper, salt, knead and let it rest. In another bowl we put the boiled and then mashed potato, add a drizzle of lemon flavored, salt, and the previously marinated zucchini. We prepare a homogeneous mixture. Now we chop the artichokes.

We plate the tartare. We take a pasta cup and prepare the base of our dish with the boiled potatoes and zucchini, then add the veal tartare, creating a double layer. We can unmold the pasta cup. We add a drizzle of Extra Virgin Lemon for garnish, and add the artichokes. To finish we “dirty” the dish with black truffle(called summer scorzone), add a drizzle of Ravece Daphne for garnish.

Posted by:

Alfio Lo Conte

---

Tecnico ed esperto degli oli extravergini di oliva, iscritto nell’Elenco Nazionale sezione Campania. Maestro di frantoio con diploma, conseguito presso International Extravirgin Agency.

Read more articles by: Alfio Lo Conte