My home-made meat tartare.
One of my favorite meat dishes is definitely tartare. I personally prefer tartare to battuta because I like thinly sliced meat.
I found Piedmontese meat at a very good price in a supermarket near my home and I often take it home.
I prepare it half an hour before and season it the way I like it: lemon, oil, salt, pepper, onion (finely sliced), olives (finely sliced) and mustard (I don't add capers, which I don't like, or eggs). I stir it often and it's really delicious.
Do you like tartare? How do you season it?
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Photo taken with Canon EOS RP and lens Canon RF 28.
My home-cooked meat tartare – Mon tartare de viande dégusté à la maison – Mi tartar de carne disfrutado en casa – O meu tártaro de carne apreciado em casa – Mein Fleischtatar habe ich zu Hause genossen – Bánh tartare thịt của tôi được thưởng thức ở nhà
Add your own comment to this post or read here what other visitors have written. If by chance you haven't discovered it yet, on this site, there is a nice section with lots of recipes; they are written partly by Loris, partly by Luca and international with the Asian cuisine of Dao.
I want to give you some advice for shopping: to prepare Asian rice I normally use this rice cooker, to cut this knife set Victorinox and Asian foods are almost always served in these bowls in ceramic.
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I want to give you some advice for shopping: to prepare Asian rice I normally use this rice cooker, to cut this knife set Victorinox and Asian foods are almost always served in these bowls in ceramic.
If you want to know which are the best-selling cookbooks in the last hour on Amazon click here and if you are interested in finding out which are the best-selling kitchen utensils in the last hour click here.
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