Category: Cold appetizer
Preparation time: 40 minutes & execution time: 10 minutes
Ingredients for 4 people:
- 460 gr. Beef filet tartare cut
- 7 gr. Spicemix Ras el hanout
- 12 gr. Dijon mustard
- 8 gr. Nduja
- 150 ml. Smoked olive oil
- 100 gr. Double concentrated tomato paste
- 25 gr. Chopped bear’s garlic
- 160 gr. Yellow Passata
- 30 gr. Crunchy rice with garlic
- 35 gr. Season pepper harissa
- 5 gr. Acid yogurt powder
- 200 ml. Pomodorella sauce
- Pergamena di pane with olive oil
- 6 gr. Agar agar
- Fleur de sel
- Black Penja pepper
Instructions:
- Place the beef filet in a basin and add the Spicemix Ras el hanout, the Dijon Mustard, the Nduja, the smoked olive oil, the double-concentrated tomato paste, the chopped bear’s garlic, the season pepper harissa, salt and pepper and mix well. Then place it in the refrigerator,
- Place the yellow passata in a small saucepan and cook for about 15 minutes until it starts to thicken. Then add the Agar Agar (3g) and beat with a stick blender. Pass it through a sieve and place in the fridge for half an hour minimum until it thickens. Finally, pass the mixture through a blender and place it in a bottle.
- In a small saucepan, boil the pomodorella for about 15 minutes and then add 17g season pepper harissa and 3g agar agar and beat with a stick blender. Strain it, let it cool down and place it in a squeezer.
- Serve the tartare in a serving platter in 4 different places, add the yellow passata gel, garnish with crispy garlic rice, acid yogurt powder and fleur de sel. Serve with Pergamena di pane with olive oil.
Special credits to CONCEPT company for their equipment contribution for our recipe.
