Scottona, Chianina or Fiorani veal tartare 200-250 g
4-slice sandwich bread
Green olives in oil 100 g
Copper tomatoes 1
How to cook it
Blend the well drained olives, to obtain a homogeneous puree to spread. Keep it aside.
Toast the bread in a toaster, in the oven by placing it on the grill, or in a non-stick pan. Don't overdo the browning. Cut the tomato into slices and lay it on absorbent paper for a few minutes.
Compose and taste
Compose the sandwiches by spreading all the slices of bread with the olive cream. Spread the chosen tartare on two of these, and complete with a few slices of tomato and salt and pepper to taste. Close both sandwiches and, with a serrated knife, cut them in two diagonally to obtain 4 perfect triangles.
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