Tartare (or tartare) is a dish of beef or equine that is served raw. Its origin is to be attributed to the Tartars, a Turkish people of nomad warriors, who needed to eat quick meals. This mode of meat consumption spread to become the international dish it is today. In this recipe we propose the tartare in combination with burrata, bottarga, puntarelle and our delicious Giant Olives for a simple and tasty second course.


TIME
0020 h
DIFFICULTY
medium
TYPE
Second Courses
NUMBERS
4peoples



PREPARATIONS

Clean and wash the chicory, soak for 60 minutes in cold water.
Finely chop the fillet with a knife, season with extra virgin olive oil, salt and pepper.
Take the Pitted Giant Green Olives and cut them into four.
Using a pasta cutter placed it in the middle of the serving plate, place the Burrata after the beaten fillet and seasoned adding a pinch of Roe./span>
Remove the pasta cutter and overlap the chicory.
Decorate the perimeter of the composition by placing two or three pieces of olives in the plate vertically. Dust with Roe and serve.

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