Piedmontese beef steak tartare is the most classic Italian tartare, originally from Piedmont. As opposed to the delicious French tartare, the Italian tradition wants the meat seasoned just with olive oil, lemon, salt, and pepper: this is to taste the original flavor of the beef. Piedmontese beef steak is a perfect appetizer for a holiday dinner, but also a light lunch. The very important thing is to choose a prime quality cut of meat!
Pomegranate steak tartare is a variation of the classic recipe: fresh and merry! I love serving this particular beef tartare as an appetizer of my gatherings: at Thanksgiving or the Christmas dinner is always a success!
French Steak Tartare is a classic recipe which enhances the pure flavor of the meat, assuming you have a cannibal instinct! In France, the Tartare is an institution since the second part of the XIX Century. This recipe requires prime quality meat and various ingredients depending on the several variations. Here the history and the recipe this delicious dish!
There are days in which I just don’t feel like turning on the stove, does it happen to you too? If that’s the case, then here is a tasty, low-calorie, and super fast recipe (can’t get any better than that). I really enjoy tartare: classic tartare is made with beef, but if you don’t feel like meat you can prepare it with tuna or, as in the recipe I’ll show you, salmon! A healthy meal helps keep you in shape and in a good mood, but to be even safer, use first quality salmon which has just been defrosted. In Italy it is customary to accompany salmon and all river fish with mushrooms. I wanted to try something along the same lines and chose champignon mushrooms, seasoned with olive oil and left to marinate with the fish. Result? Excellent! Celery provides a crunchy note that will render it an even more delicious dish. To get the best results, cut the vegetables into very thin slices and season the tartare 5 minutes before serving.