The tartare
It is a dish made of finely minced beef and eaten raw, Widespread mainly in central Europe, particularly in France, Belgium and the Netherlands. Its historical origins are unclear, all that is known is that it was a popular recipe in the Russian Empire.
Tartare takes its name from the legend that attributed to the Tatar people a special curing of raw meat, which was placed between the saddle and the horse's back and left a few hours to soften.
The best cut to make this what is somewhat the queen of raw meat recipes is rump or alternatively a top-quality lean sirloin, very fresh of course.
How to prepare:
- Chop the meat finely with a knife or shredder. Place the shredded meat in the center of a plate and make a flat patty; break an egg and place the yolk in the center of the patty.
- Surround it with mounds of chopped onion, parsley and capers. Add these ingredients to the meat and then the salt, pepper, lemon juice and oil. Add a couple of drops of Worcester sauce and stir again. Let stand for 5 minutes.
Serve with strict accompaniment of fried potatoes.
Beef carpaccio
The consumption of fresh meat in our country is an ancient habit related to peasant tradition, but it was only in 1950 that the recipe for carpaccio was formalized. Legend has it that it was invented by Giuseppe Cipriani (patron of Harry's Bar in Venice) to help a rich lady whose doctor had forbidden the consumption of cooked meat. The name is a tribute to the painter Vittore Carpaccio, famous for the particular shade of red he used to paint his pictures.
Carpaccio today more than a recipe is now a method of preparation, which in seaside places is also applied to fish, especially to cuts of tuna, swordfish and salmon.
How to prepare:
- the best cut for carpaccio is beef tenderloin (or alternatively veal nut), which should be sliced very thinly and arranged in a large serving dish;
- Slice the garlic thinly and drop it on the meat slices, then sprinkle it with a little lemon juice and a drizzle of extra virgin olive oil;
- Chop some fresh parsley and scatter it over the meat;
- Season with salt and, if you like, sprinkle pepper powder on top;
- Cover and let marinate for about 20 minutes at room temperature;
- Serve with arugula leaves scattered on top.
The mett
Popular German recipe made from pork minced very finely, so finely that it is confused with sausage paste. It is then seasoned with salt, pepper and garlic (sometimes replaced by cumin) and mixed repeatedly. By law it must be sold on the day of production and cannot have more than 35% fat. Mett is usually eaten spread on bagels or slices of bread, often accompanied by raw or diced onion rings. In some parts of Germany it is served in the shape of a hedgehog, with onion wedges to simulate spines and olives for eyes and nose.
Sources:
Wikipedia.org/Tartare
Guidecucina.pianetadonna.it
Wikipedia.org/Mett
