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    PIEDMONTESE BEEF STEAK TARTARE (Battuta di Manzo alla Piemontese)

    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!

    PIEDMONTESE BEEF STEAK TARTARE (Battuta di Manzo alla Piemontese)

    If you like this recipe, please click here, leave a comment and vote 5 stars!
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    • 2 Lb (900 g) Eye of Round beef or Tenderloin
    • As needed shaved Parmigiano Reggiano cheese
    • ½ head green salad
    • 1 lemon
    • 8 tbsp extra-virgin olive oil
    • 1 dash black pepper
    • to taste table salt

    PIEDMONTESE BEEF STEAK TARTARE (Battuta di Manzo alla Piemontese)

    PIEDMONTESE BEEF STEAK TARTARE RECIPE

    To avoid any foodborne risk, I strongly suggest you freeze the meat 3 days before preparing the tartare. After this time, thaw the meat in the fridge and use it as soon as possible.

    Trim the meat and discard any trace of fat, then mince with a knife: the size of the beef pieces depends on your taste. Now, season the meat with extra-virgin olive oil, lemon juice, black pepper, and salt. Finally, shape the tartare into 4 balls, garnish with shaved Parmigiano Reggiano, and serve immediately along with a green salad.

    Did you like this recipe? please click here, leave a comment and vote 5 stars!
    This simple action help the growth of this blog and make very happy 🙂

    PIEDMONTESE BEEF STEAK TARTARE (Battuta di Manzo alla Piemontese)

    TAKE A LOOK AT THIS:

    SPICY STEAK TARTARE with ginger juice, pomegranate and poppy seeds

    SPICY STEAK TARTARE with ginger juice, pomegranate and poppy seeds

    PRINTABLE RECIPE

    PIEDMONTESE BEEF STEAK TARTARE (Battuta di Manzo alla Piemontese)
     
    Print
    Prep time
    10 mins
    Total time
    10 mins
     
    Author: Filippo Trapella - philosokitchen.com
    Recipe type: Appetizer
    Cuisine: Italian
    Serves: 4
    Ingredients
    • 2 Lb (900 g) Eye of Round beef or Tenderloin
    • as needed shaved Parmigiano Reggiano cheese
    • ½ head green salad
    • 1 lemon
    • 8 tbsp extra-virgin olive oil
    • 1 dash black pepper
    • to taste table salt
    Instructions
    1. PIEDMONTESE BEEF STEAK TARTARE RECIPE
      To avoid any foodborne risk, I strongly suggest you freeze the meat 3 days before preparing the tartare. After this time, thaw the meat in the fridge and use it as soon as possible.
      Trim the meat and discard any trace of fat, then mince with a knife: the size of the beef pieces depends on your taste. Now, season the meat with extra-virgin olive oil, lemon juice, black pepper, and salt. Finally, shape the tartare into 4 balls, garnish with shaved Parmigiano Reggiano, and serve immediately along with a green salad.
    3.5.3229

    PIEDMONTESE BEEF STEAK TARTARE (Battuta di Manzo alla Piemontese)

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    Reader Interactions

    Comments

    1. Kent Fritzon says

      December 14, 2021 at 6:40 pm

      Very interesting, simple but probably very good. Needs very good quality meat. (and cheese)

      Reply
      • Filippo Trapella says

        December 15, 2021 at 7:00 am

        Thank you Kent!
        Yes, the quality of ingredients is critical,

        Happy cooking 🙂
        F.

        Reply

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

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