SUMMER TARTAR PANZANELLA
A beef tartar recipe with crispy panzanella and cherry tomatoes from Chef Tony Paperini
From Chef Tony Paperini of the Piccola Osteria Paperini in Riparbella (PI), comes a fresh and intriguing combination of the succulence of beef, seasoned with oil, salt, pepper, Worcestershire sauce, and Tabasco, and the light Mediterranean flavor of panzanella. Yellow and red cherry tomatoes, cucumbers, sweet Acquaviva red onion, fresh basil, and toasted Tuscan bread create a fragrant and crunchy summer bed upon which the tartare rests. Delicate caper leaves complete the dish.
---
THE RECIPE (for 2 persons)
Ingredients
For the tartar:
250g high-quality beef topside (minced or chopped)
1 tablespoon extra virgin olive oil
1 teaspoon Worcestershire sauce
A few drops of Tabasco sauce
Salt and freshly ground black pepper
For the crispy panzanella:
2 very thin slices of homemade bread (preferably Tuscan)
For the vegetable salad:
50g red cherry tomatoes
50g yellow cherry tomatoes
30g cucumber
30g sweet red onion from Acquaviva (Slow Food Presidium)
2 tablespoons extra virgin olive oil
Vinegar to taste
Salt and pepper to taste
A few fresh basil leaves
To garnish:
Caper leaves in oil
---
Method
1. Prepare the tartare
Cut the meat very thinly with a knife (or mince it). Season with oil, Worcestershire sauce, Tabasco sauce, salt, and pepper. Cover and let rest in the refrigerator for 10 minutes.
2. Prepare the crispy panzanella
Arrange the very thin slices of bread on a baking sheet. Toast in the oven at 180°C until golden brown. Cool and crumble coarsely.
3. Prepare the cherry tomato, cucumber, and onion salad
Halve the yellow and red cherry tomatoes. Cut the cucumber into very thin slices. Finely slice the Acquaviva red onion. Drizzle with oil, vinegar, salt, pepper, and basil. Add the crispy bread and mix.
4. Assemble the dish
Arrange a bed of vegetable salad and crispy panzanella. Leave room for the tartare. Using a pastry cutter, arrange the beef tartare on top. Garnish with caper leaves and a light drizzle of extra virgin olive oil.
Visit Piccola Osteria Paperini:
P.za Federico Baldasserini, 7, 56046 Riparbella PI
Tel. +39 344 222 4407
Follow: @piccolaosteriapaperini