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Tartare de bœuf à l'italienne (avec œuf jaune)
Un tartare de bœuf inspiré de la tradition vénitienne, relevé de parmesan, vinaigre balsamique de Modène, câpres, tomates séchées et une touche de basilic frais. L’ingrédient mystère, dévoilé à la fin, est le jaune d’œuf qui apporte couleur et onctuosité. Servi en cercle élégant, c’est une entrée raffinée idéale pour l’été.
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Cost Breakdown
Critical Success Points
- • Dice the beef into uniform 4‑5 mm cubes
- • Mix gently to avoid over‑working the meat
- • Add the egg yolk at the end if using
Safety Warnings
- • Manipulez la viande crue avec des mains et des ustensiles parfaitement propres
- • Conservez le tartare au frais (≤ 4°C) jusqu’au moment de servir
- • Si vous utilisez le jaune d’œuf, assurez‑vous qu’il soit très frais pour limiter le risque de salmonelle
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