The fassona tartare and truffle will allow you to enjoy a tasty dish like tartare combined with the unique and fragrant notes of truffle. It is a dish that must be prepared fresh at the moment to allow the ingredients to express their maximum flavor.
If you like truffle recipes, don’t forget to read the recipe:
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring
- Energy 446.40 (Kcal)
- Carbohydrates 2.63 (g) of which sugars 0.96 (g)
- Proteins 29.90 (g)
- Fat 35.24 (g) of which saturated 10.71 (g)of which unsaturated 10.68 (g)
- Fibers 1.41 (g)
- Sodium 255.84 (mg)
Indicative values for a portion of 4 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 7 oz beef (fassona)
- 2 egg yolks (optional)
- to taste truffle (sliced)
- to taste parsley
- 1 tbsp salted capers
- 1/2 shallot
- 3 fillets anchovies
- to taste salt
- to taste pepper
- 2 tbsps extra virgin olive oil
Tools
- 1 Knife
- 1 Cutting board
- 1 Spoon
- 1 Food ring mold
Procedure
To obtain a very tasty and aromatic gourmet tartare, you need to work the ingredients that will serve as a seasoning, prepared just before making the tartare.
The tartare has larger pieces than the beef mince where the meat is minced with a knife for a much finer result.
Put the capers, parsley, anchovy fillets, and shallot in and chop them with a kitchen knife until it becomes a thick cream.
Add the obtained cream to a container with oil and salt to create a seasoning for the meat.
Let’s move on to preparing the meat, first advice is not to use the filet, it’s a very valuable cut that gives its best when cooked and not minced. I suggest using a less noble cut like the rump or the round.
Buy the meat from the butcher and cut it observing the direction of the muscle bands: to achieve a soft mince you should cut the meat fibers and not follow them.
Fassona tartare is obtained by cutting the meat into thin cubes, and when you have reached the desired consistency, pound it with the back of the knife.
You should make the meat almost a cream, being careful not to oxidize it, as soon as you have prepared the meat, I suggest seasoning it with the previously prepared sauce.
Mix the sauce and seasoning, the oil should cover the meat to preserve oxidation and the other ingredients should instead flavor the meat.
Finally, using a spoon, place the meat in the food ring mold and create the typical shape of the mince, if you like the yolk I suggest creating a well on top and placing it there with a sprinkle of pepper.
Complete your gourmet tartare with a generous amount of fresh truffle on top.
Your fassona tartare and truffle is ready!
Plating Tips:
Fassona tartare and truffle should be presented as per the manual, it is an elegant dish that expresses itself best already like this. I recommend at most a side salad to which you can add some borage flowers to enhance aromatics.
Wine Pairing for Fassona Tartare
I recommend a soft and fragrant wine for this gourmet tartare that acts as a counterpoint to the aroma of the truffle without overpowering it. For example, you can serve it with a Dolcetto d’Alba or a Dolcetto di Dogliani.
