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    Steak Tartare with a Bouquet of Radicchio Rosso di Treviso, Raspberry Vinegar and Clementine Jelly

    "fruity aromas softly enhance the overall taste"

    Preparation: For the tartare remove the fat and mince the tenderloin. Season with extra-virgin olive oil. Store tightly covered in a cool place.


    For the jelly: bring the water to a boil with the sugar and a quarter of the clementine juice. Add the Agar Agar, stir and then filter the remaining juice and add. Pour into a bowl and let cool.

    Whisk the gelatin until it is bright and creamy.


    For the bouquet: season the cleaned radicchio with a little raspberry vinegar and extra-virgin olive oil.


    To serve: place a portion of the tartare prepared using a square-shaped mold in the center of a serving dish. Garnish the top with the bouquet of mixed radicchio. Make an arrangement using two fresh raspberries and edible flowers. Season with extra-virgin olive oil and sprinkle with Alaea salt. Pour the clementine jelly in lines across the plate and serve.

    The tenderloin should be minced just a few minutes before serving: no more than half an hour.

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