The TARTARE WITH MARINATED YOLK AND WHITE TRUFFLE is an autumn recipe that will delight your palate with unique flavors and very interesting pairings. A classic appetizer from the Piedmontese tradition, which I wanted to reinterpret in my own way by replacing the raw egg with a simple yet striking marinated egg yolk, and white truffle. Excellent to serve as a starter on festive days, at a dinner with friends, or simply to indulge yourself with top-quality ingredients. After all, pampering yourself from time to time is good for both the body and the spirit.
SEE OTHER TRUFFLE RECIPES:
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No-cook
- Cuisine: Italian
Ingredients
- 1.3 lbs Piedmontese Fassona beef (hand-chopped)
- to taste black pepper
- to taste extra virgin olive oil
- 1 lime
- 1 white truffle (optional)
- 4 egg yolks (very fresh)
- 7 oz fine salt (about 3/4 cup (for curing))
- 1 cup sugar
Tools
- 4 Ring molds
- 2 Bowls
- 4 Aluminum cups
Steps
Place the hand-chopped meat (have it prepared by your trusted butcher) in a bowl and add the salt, black pepper, four or five tablespoons of olive oil and the juice of half a lime, or a little more depending on taste, but don’t overdo it so the acidity isn’t noticeable in the mixture.
Mix carefully, cover well and let rest for about half an hour in a cool place.
Meanwhile, prepare the marinated yolks. In a bowl mix the sugar with the salt. Take aluminum cups and fill them halfway with the mixture, make a slight indentation, place the egg yolk in it and completely cover with more salt and sugar. Do this for all the eggs.
Place the cups with the eggs in the refrigerator for at least 30 minutes.
After half an hour you can finally serve the meat, portioned for each guest. Place a ring mold on the plate, fill it with the seasoned meat and place the marinated egg yolk on top, briefly rinsed under running water to remove the curing mixture.
Then remove the ring mold and, using the appropriate tool, dust the preparation with a generous shower of thin shavings of white truffle, rich in intense aroma.
