Last week we held a cooking class with some Australian guest. We have prepared a beef tartare for appetizer. Simply amazing! Juicy, tasty, tender, fresh! We made the classical recipe with shallot, capers from Pantelleria, anchovies, parsley, mustard ( just a bit), lemon (just few drops) and extra virgin olive oil. Aswell we’ve cut meat by knife, of course. So we’ve follow the rules for making tartare in the best way! And we are good chefs! But the point, the most important poin was the butcher! And his meat! He gave us half kilo of rump, simply fantastic! He took an intire big peace of beef, he start it for us!

I could not resist taking pictures for you all

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Fiamma Arrighi

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