Beef Tartare with Radicchio Rosso di Treviso IGP, Raspberry Vinegar and Clementine Jelly

Beef Tartare with Radicchio Rosso di Treviso IGP, Raspberry Vinegar and Clementine Jelly

Ingredients

For the tartare:

  • 800 g Beef fillet
  • 10 g extra virgin olive oil

For the Jelly:

  • 100g clemintine juice
  • 10g powdered sugar
  • 10g water
  • 1.5 g agar-agar

For the bouquet:

  • 80g Radicchio Rosso di Treviso IGP Tardivo
  • 80g Radicchio Rosso di Treviso IGP Precoce
  • 80g Radicchio Rosso di Treviso IGP Castelfranco
  • 50g de fresh raspberries
  • 30g extra virgin olive oil
  • Raspberry vinegar to taste
  • Edible flowers to taste
  • Hawaiian red salt to taste

Instructions

For the tartare:

Chop the fillet. Season with extra virgin olive oil. Keep well covered in a cool place. The fillet should be chopped a few minutes before serving. This can be done at least half an hour before.

For the jelly:

Boil the water with the sugar and a quarter of the clementine juice. Add the agar agar, mix and pour the rest of the juice. Pour into a plate and let cool. Mix the jelly until you get a creamy and shiny consistency.

For the bouquet:

Season the cleaned radicchio with a little raspberry vinegar and extra virgin olive oil.

Preparation:

Place a portion of tartare in the center of the prepared plate in a square mold. Garnish the surface of the bouquet with radicchio. Add fresh raspberries and edible flowers to taste. Season with extra virgin olive oil and sprinkle with Hawaiian red salt. Add the clementine jelly to the plate and serve.

Source: https://www.radicchioditreviso.it/ricetta/tartare-con-bouquet-di-radicchio-rosso-di-treviso-allaceto-di-lamponi-e-gelatina-di-clementine/

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