Piedmontese tartare with celery and hazelnuts

Piedmontese tartare with celery and hazelnuts

Preparation time:
20 minutes

Cooking time:
Raw tartare

Ingredients

  • Fiorani Piedmontese Fassone tartare 210 g
  • Celery 2 stalks net of waste
  • Piedmontese hazelnuts 20 g
  • Lemons juice and zest of 1
  • Extra virgin olive oil 1 tbsp
  • Half green apple (optional)
  • Salt and white pepper to taste
  • Salt flakes to decorate (optional)

How to make it

1

Chop

Chop the celery after carefully removing the filaments on the stem. Also chop the peeled apple pulp and season the two ingredients with lemon juice, a grated zest, some of the oil, salt and pepper.
2

Blend

Blend the well drained olives, to obtain a homogeneous puree to spread. Keep it aside.
3

Toast

Lightly toast the walnuts, in a pan or in the oven for a few minutes. Coarsely chop them.
4

Compose

On the bottom of two serving plates place a round pastry cutter. At the base put the celery salad, then the steak as a second layer. Gently remove the pastry rings and decorate with the rest of the oil and the chopped toasted hazelnuts. If you want, top with a few flakes of salt.

Recipes