Fassona tartare is a typical dish of Piedmontese cuisine, made with raw beef cut with a knife and seasoned with fresh ingredients and herbs. The Fassona is a prized cattle breed raised in Piedmont. It is a simple yet very tasty dish, ideal for a light lunch or a rich appetizer.
If you like beef, don’t forget to check out the recipe
- Difficulty: Very Easy
- Cost: Expensive
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 302.01 (Kcal)
- Carbohydrates 0.38 (g) of which sugars 0.89 (g)
- Proteins 44.76 (g)
- Fat 13.67 (g) of which saturated 4.85 (g)of which unsaturated 6.50 (g)
- Fibers 0.13 (g)
- Sodium 702.44 (mg)
Indicative values for a portion of 5 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
- 10.58 oz beef sirloin (fassona)
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
- to taste lemon juice
Tools
- 1 Knife
- 1 Cutting Board
- 1 Bowl
Procedure
Here is the recipe with steps to prepare Fassona tartare with a knife, as good as the one from the restaurant. A dish much appreciated for its simplicity and delicate taste.
For Fassona tartare, it is advisable to use sirloin, a very tender and lean part. Make sure to use fresh, high-quality meat, ask your trusted butcher
Cut the meat with a knife until you get a fine consistency, but not too minced.
To season the Fassona tartare tastefully, you can add ingredients like capers, fresh parsley, grated lemon, extra virgin olive oil, salt, and pepper.
You can customize the recipe by adding other spices or ingredients as you like.
Season the meat with the desired ingredients and mix everything well.
Mix gently to blend the ingredients well. Let the salad rest in the refrigerator for a few minutes, so that it flavors and slightly cools down.
Before serving, finish with a sprinkle of nuts and Parmesan cheese to taste.
Your Fassona tartare is ready!
Plating Tips:
For an elegant presentation, place the Fassona tartare on a plate. Use a pastry ring or a mold to give it a precise circular shape.
Wine Pairing:
This Fassona tartare pairs well with a Piedmontese red wine, such as a Barolo or Dolcetto d’Alba, which are robust and structured wines that can enhance the flavor of the raw meat.
If you prefer a white wine, a Gavi or Arneis can be excellent fresh and mineral alternatives.
