TIME 
DIFFICULTY 
TYPE 
NUMBERS 
Break the eggs into a small bowl. Add the pepper and salt. CONTINUE READING THE RECIPES
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.
INGREDIENTS:
Beef fillet
500 g
Pitted Giant Green Olives
200 g
Burrata cheese
200 g
Roe to taste
enough
Chicory
500 g
Extra virgin olive oil to taste
enough
Salt to taste
enough
Pepper to taste
enough
Giant Pitted Green Olives
A firm and juicy olive, highly valued for its consistency and delicious flavour. They are ideal as a snack or with aperitifs. In the kitchen, they are used with mixed and green salads, or with vegetables served cold or braised, or flavoured with oregano, thyme, celery, paprika and garlic like in the Greek culture.PREPARATIONS
Discover the RECIPES
Boil the potatoes and carrots, drain and mash them. CONTINUE READING THE RECIPE
In a low and wide pan place the oil and the minced onion......
Clean and wash the cauliflower and fennel, cook in plenty of salted water, then drain.....
Cut the chicken into pieces, removing all the fat parts......
Clean well and wash the broccoli, the cabbage and the carrots......
Cut the chicken into pieces, removing all the fat parts......
Cut the chicken into pieces, removing all the fat parts......
Cut the chicken into pieces, removing all the fat parts......
Clean and wash the chicory, soak for 60 minutes in cold water......
Wash the asparagus and cook them in boiling water for a few minutes......
MClean well and wash the broccoli, the cabbage and the carrots......
Shell the prawns. Put the heads in a saucepan with a ......
Cut the beef into regular pieces, the potatoes in 4.......
After washing and cleaning the mackerel, obtain two......
Season the pork loin with salt and pepper and brown in a frying pan......
Cut the leek and fry in a pan with oil, if necessary add some water.......
Clean the asparagus and cut them into lozenges.......
After peeling and washing the Perline aubergines (variety of Lazio)......
Cut the shallot, put it in a frying pan and let it sauté over low heat add the courgette cut into small cubes......
In a frying pan, brown a clove of garlic with its skin with the extra virgin olive oil......
Finely chop the onion, courgettes and carrots into squares after cleaning and washing them.......
Boil the water, once boiling; add the pasta and the cooking salt.......
Form a fountain with the flour, pour in the eggs and knead......
Wash the clams well; open them in a large non-stick frying pan with 2 cloves......
First, rinse the legumes thoroughly. Soak the zolfino beans for at least 12 hours.......
Clean and wash the vegetables. Cut the vegetable......
Slice the Fiordilatte cheese and with the help.......
Take the Fresella (Crispbread) and break it up into a container......
Clean and wash the lettuce and cut it into strips.......
Break the eggs into a small bowl. Add the pepper and salt. CONTINUE READING THE RECIPES
Boil the potatoes and carrots, drain and mash them. CONTINUE READING THE RECIPE
In a low and wide pan place the oil and the minced onion......
Clean and wash the cauliflower and fennel, cook in plenty of salted water, then drain.....