Use Balsamic Vinegar All you need to know about Balsamic Vinegar of Modena
Tartare with Truffle and Balsamic, a five-star dish!
Chianina meat Tartare with Black Truffle and Balsamic Vinegar showcases the magical scent and flavour!
Served in many variations, beef tartare is an international, fresh and tasty dish.
Today we treat each other well!
We have decided to season the tartare with fresh Black Truffle, Traditional Balsamic Vinegar of Modena and red fruits.
The recipe idea was born from the desire to prepare a fresh and at the same time refine the almost perfect dish, which goes beyond the satisfaction of the palate. An explosion of unmistakable flavours!
Is there a better combination than Balsamic Vinegar and Truffle to obtain such a fantastic result?
The choice of ingredients is fundamental. The raw meat is eaten raw and must be fresh and first choice (excellence quality).
We have chosen the Chianina meat
Tartare with Truffle and Balsamic: Tartare preparation
Ingredients for four people.
Meat:
- 800 gr of fresh Chianina fillet
- salt
- pepper
- Extra Vergin Olive Oil (4 tablespoons)
- 20 ml of lemon juice
To garnish:
- Traditional Balsamic Vinegar of Modena PDO (4 tablespoons)
- 20 g of Black Truffle
- red fruits
- oranges
- mint
Start by chopping the chosen meat with a knife into small pieces.
Add the oil in a bowl, salt, pepper and lemon juice, and mix well with the already prepared meat.
This way, the meat will absorb different aromas.
Divide the mixture into four parts and with the help of a spoon, place the portions on the plates, slightly flattening the top of the meat.
Gently grate the truffle, letting the flakes cover the surface of the meat well.
Garnish with the Traditional Balsamic Vinegar of Modena PDO, red fruits and oranges.
The give the meat a final touch, add a few leafs of fresh mint.
Et Voila!
Chianina Tartare with Truffle and Balsamic Vinegar is ready to be served.
Sometimes it’s okay to spoil yourself, don’t you think so?
Greetings from Modena.
