Tartare

Are you ready for a new great recipe for our new agenda “Who’s Hungry?”
Last time we have tried a super fresh smoothie and now…another week, another recipe 😉
Here I go with a smart and quick one, always with Giacomo Addario, young brilliant chef, foodie and globetrotter: Beef tenderloin’s tartare with artichokes and fresh mint salad. Here’s what you need to make it.For the tartare:
1 slice of beef tenderloin
Sundried tomatoes
A handful of capers
A small branch of majoram
1 egg
Sesame’s seeds

For the salad:
1 artichoke
Lemon juice
Fresh mint
olive oil, salt

Siete pronti per una nuova super ricetta della nostra rubrica “Who’s Hungry?”
L’ultima volta abbiamo preparato un freschissimo frullato ed ora…altra settimana, altra ricetta 😉
Quindi eccomi qui con un’altra facile e veloce da realizzare, come sempre insieme a Giacomo Addario, giovane e brillante chef, foodie e globetrotter: Tartare di filetto di manzo con carciofi ed insalata di menta fresca. Questo è quello di cui avete bisogno per farlo:
Per la tartare:
1 Fetta di filetto di manzo
Pomodori secchi
1 manciata di capperi
1 rametto di maggiorana
1 uovo
Qualche seme di sesamo

Per l’insalata:
1 Carciofo
Succo di limone
Menta fresca
Olio extra vergine d’oliva e sale

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First of all you have to toast your sesame’s seed in a pan. It takes 5 minutes. As soon as your seeds are toasted, put them in a bowl with raw
egg’s yolk and let all stand. Second step is the salad, so cut thinkly your artichoke, put it in a bowl with lemon juice, olive oil, salt and fresh mint leaves. Next step is BEEF! So, cut your beef in small parts, cut tomatoes and put it in a bowl with olive oil, capers and majoram’s leaves. Let it stand for ten minutes in order to make aromas melt together. As ten minutes have passed, put your tenderloin in a stamp and press it. Here we are, put your tartare in the center of a plane plate, garnish it with your salad and with drops of your egg plus sesame’s seeds.
Enjoy your meal and see you next week with a new recipe!

Prima di tutto iniziate a tostare i semi di sesamo in una piccola padella, circa 5 minuti. Dopo averli tostati per bene, metteteli in una terrina con il tuorlo d’uovo crudo e lasciateli insieme ad unire i sapori per qualche minuto. Secondo passo è fare l’insalata, quindi tagliare il carciofo, metterlo in una ciotola con del succo di limone, olio d’oliva, sale e foglioline di menta fresca. Prossimo step CARNE! Tagliatela in piccole parti, tagliate i pomodori e metteteli in una ciotolina con olio d’oliva, capperi e foglie di maggiorana. Lasciate tutto insieme per un po’ in modo da far ben amalgamare l’aroma. Aspettate circa 10 minuti, mettete poi il filetto in un piccolo recipiente come vedete in foto (per dare la forma) e premete forte. Riponiamo poi la tartare su un piatto piano, guarniamola con l’insalata e con gocce di uovo e semi di sesamo.
Enjoy your meal e alla prossima settimana con una nuova ricetta!

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126 Responses to “Who’s Hungry? – Beef tenderloin’s tartare with artichokes and fresh mint salad”

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    Il risultato? Sembra una scatoletta per gatti…spero che sia altrettanto appetitoso… -.-

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  • Yum! This looks delish! I’m also a globetrotter and I like to cook in various countries, trying to incorporate local tastes into my cuisine! It’s truly great! Will def try out this recipe!

    Reply to Natalia

    I´m hungry!!! Looks great!!! I´ll try it eventually¡¡ Hope you are doing good here in the US. Lots of kisses 🙂

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  • This looks delicious. So simply presented while looking so good. A lot of people I know don’t like artichokes, but I absolutely love them! thanks for sharing such an interesting recipe x

    Reply to Milly

    Anch’io sono d’accordo con una ragazza che ha commentato poco sopra di me. Preferirei un appuntamento settimanale più attinente alla moda, shopping, must have. Di programmi, ricette, siti web sulla cucina ce ne sono fin troppi e poi non centrano nulla con te!
    Anch’io suggerisco qualcosa come, cosa comprare questa settimana? Rapporto qualità prezzo, meglio bershka, mango o Zara (esempio)? Quali sono i must have della stagione?
    Con tutte le fashion weeks a cui partecipi direi che si può fare!

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    Chiara sarebbe carino se inserissi una rubrica in tema di moda, per me anche più interessante di questa in tutta sincerità! qualcosa tipo: l’acquisto migliore che potete fare questo mese, o cosa andrà di moda questa estate?,o ancora, come sfruttare al meglio un certo tipo di pantaloni o scarpe…. Insomma qualcosa di più attinente a quello che ami fare, dopotutto non hai detto che non sai per nulla cucinare?

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    It looks like ‘yummy in my tummy’!!! Well done! Have to try it!
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    Reply to Naina

    Looks good, but please! More specifics when it comes to the size of the ingredients. A slice of beef? How big? How thick? Cut the artichoke “thinkly?” Does that mean thinly or thickly? Ypu list no quantities for the lemon juice, olive oil, or sundries tomatoes. You want flavors to meld together, not aromas to melt together. And what the hell is a stamp? Or a plane plate?

    Hire a translator!!!

    Reply to Anon

    I used to really like this blog. I don’t really understand incorporating these food posts (you seem to be travelling the world all the time, so I can’t imagine you cook or eat much). These posts don’t really go with the rest of your blog. I understand lifestyle blogs incorporate fashion/beauty/food, and you are probably trying to hit on all of those topics but stay true to your roots, it’s where your strength is.

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    yummy yummy!!! i loveeee this kind of post! hope u’ve enjoyed it!
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  • Wow – that looks really great and interesting.

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    Thanks for sharing…

    Have a wonderful weekend

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  • That looks yummy but there is sonething creepy about raw beef!;) raw fish in sushi is as far as i ca go!!!;)

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