Limousine tartare with extra virgin olive oil Ul'ka with wild garlic pesto
Yield: 8 servings
320 g limousine beef fillet
1 tablespoon sweet mustard
half green apple, grated
half chopped shallot
10 arugula leaves, chopped
2 tablespoons extra virgin olive oil Ul'ka Parovel
salt
pepper
crispy croutons
rosemary flowers
For the wild garlic pesto:
ten leaves of wild garlic
a pinch of salt
2 tablespoons extra virgin olive oil Ul'ka Parovel
Chop the limousine beef fillet to obtain small pieces of meat. Grate the green apple and squeeze it to remove the juice. Mix it with shallots finely chopped, the chopped arugula, mustard and meat. Season with salt, pepper and olive oil. Cover and let it rest in the fridge for half an hour. Prepare the wild garlic pesto chopping all the ingredients in a blender. If you do not like the taste of ursine garlic , you can replace it with the double dose (twenty stems) of chives. Serve your finger food: draw a diagonal line of pesto with a small brush. Helping with a pastry cutter (or round cookie cutter) shape the tartare in the center of the plate. Decorate everything with oil, a few flowers of rosemary and, if desired, a little chopped shallot. Season with oil. Complete with some croutons as an accompaniment to tartare.
Author of the recipe: GIULIA GODEASSI
Giulia is an inborn cuisine lover. «Since I was a child I fumbled with pans and ladles. I spent my childhood afternoon in the courtyard of my grandma’s countryside house, where I learnt to prefer the natural and wholesome ingredients that the cycle of seasons offers. The love for good eating and good drinking knowledge got me to attend oenology and viticulture at University. Paying attention to new dietary requirements and continuously looking for food raw materials that got lost with the progress I love to suggest recipes with re-discovered ingredients. Clouds of cereal flours, ancient seeds, colorful vegetables and scented spices can change a simple dish into a delicious dish for the most delicate palates. Come and read my recipes on julietsbelly.blogspot.it»
The extra virgin olive oil chosen for this recipe was selected upon the ingredients to enhance the food taste at its best, read here its profile here.
The wine that we suggest you pair the recipe with is Malvasia istriana Barde.