Steak Tartare the Toscan Style

A community recipe by bert voordeckers

Not tested or verified by Nigella.com

Introduction

This is a verry nice way to serve an italian version on the steak tartare! Presented, preferable on a nice white square dish, on a hot summerday after some nice toscan bruchetta's, ( small breadtoasts with pesto and sundried tomatos ) you can serve this a a starter before the actual BBQ! If some people from whome you know in advance that they don't like raw beef, you can easily replace the beef with raw tuna witch you slize up in verry small pieces

Ingredients

Serves: 4

Metric Cups

500 grams minced beef
1 packet rocket (small packet)
pecorino rigatello cheese (a small block - the best is the one with a lot of salty crystals inside)
1 large lemon
black pepper (ground)
sea salt (big grains)
white truffle oil (this is mostly bought in small bottles because of the expensive cost, so it can also be replaced by a good quality olive oil)

17⅔ ounces ground beef
1 packet arugula (small packet)
pecorino rigatello cheese (a small block - the best is the one with a lot of salty crystals inside)
1 large lemon
black pepper (ground)
sea salt (big grains)
white truffle oil (this is mostly bought in small bottles because of the expensive cost, so it can also be replaced by a good quality olive oil)

Method

Steak Tartare the Toscan Style is a community recipe submitted by bert voordeckers and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Fork down the beef in a nice white dish (preferable white and square) some pepper and sea salt nicely with the tip of your fingers spreaded over the redness of the beef.

Then pull the rucola salad if it's too long into slightly shorter pieces and throw it on the beef.

Take the pecorino cheese or some other salty Italian cheese like Parmigiano and make long very thin slices with a thin peeler spread them out over the plate.

Now take one half of the lemon and gently squeeze some juice over the total dish, I would say not too much so the lemon would overrule the finishing touch with the great tartuffo bianco the white truffle oil because its taste is so delicious and addictive! So for the fans of minced beef this is a winner especially on hot summer parties as a fresh cool starter you can prepare it before the guests arrive and put it in the fridge!

If possible you can serve with it a nice spumantÃ© ( Italian bubbly wine ) and san pelligrÃ©no ( Italian bubbly water) enjoy

Fork down the beef in a nice white dish (preferable white and square) some pepper and sea salt nicely with the tip of your fingers spreaded over the redness of the beef.

Then pull the rucola salad if it's too long into slightly shorter pieces and throw it on the beef.

Take the pecorino cheese or some other salty Italian cheese like Parmigiano and make long very thin slices with a thin peeler spread them out over the plate.

Now take one half of the lemon and gently squeeze some juice over the total dish, I would say not too much so the lemon would overrule the finishing touch with the great tartuffo bianco the white truffle oil because its taste is so delicious and addictive! So for the fans of ground beef this is a winner especially on hot summer parties as a fresh cool starter you can prepare it before the guests arrive and put it in the fridge!

If possible you can serve with it a nice spumantÃ© ( Italian bubbly wine ) and san pelligrÃ©no ( Italian bubbly water) enjoy