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Chop tartare, the recipe for Neapolitan raw meat

The season, or rather the mid-season like autumn, almost seems to exist only on the calendar. But the shorter days and cooler temperatures prompt you to change the menu according to the season. We are not yet struggling with the cold that would want a stew in the Neapolitan latitudes, but a cutlet in the form of tartare is definitely there. This is Luigi Salomone’s proposal from the Michelin-starred restaurant Re Santi e Leoni di Nola. The recipe is one of those that can be reproduced at home and therefore enters by right into the Scatti di Gusto recipe collection.

Luigi Salomone
Salvatore Matarrazzo

In addition, here is the proposal of Salvatore Matarrazzo, the sommelier of the restaurant, who chooses a wine from native grapes of Campania. For him, the braciola tartare must be accompanied by the 33/33/33 from the small Vallisassoli winery in San Martino Valle Caudina in the province of Avellino. The name explains the contents of the bottle. Equal parts of Greco, Fano and Coda di Volpe. “The nose reminds me of ripe fruits, chamomile flowers up to balsamic notes of menthol and dry spices”explains Matarrazzo. Personality, freshness and flavor of this drinking wine they contribute to support and sublimate the tartare rib: the aromatic part accompanies the raw meat without dominating it. 2000 bottles produced by Paolo Clemente. Few check the pairing once Luigi Salomone’s cutlet tartare has been prepared.

The recipe for cutlet tartare

tartare cutlet
Tartar cutlet. Photo by Alessandra Farinelli

Ingredients for 4 persons :

For the tartar

200g beef tenderloin
20 g grated pecorino
20g parsley leaves
15 g raisins
15g pine nuts
10 thin slices of Colonnata lard

For the chop tartar sauce

100g tomato sauce
20g soy sauce
500g of water
30 g caster sugar
20g mirin
2 cloves garlic
Fresh herbs: thyme, marjoram, basil, parsley, oregano

How to prepare the cutlet tartare

I cut the beef tenderloin into very small squares of about 2 millimeters. I dress the resulting tartar to season the cutlet with pecorino, raisins, pine nuts, lard chopped with a knife and finely chopped parsley.

I’m making the tartar sauce with the chops. I combine all the ingredients in a saucepan and simmer everything for about six hours. This way, the flavors will be very concentrated.

I let cool and I add the fresh herbs to infuse.

Once cold, I strain the sauce with a fine strainer and lightly caramelize it in a skillet, until small bubbles form.

I serve the beef tartare with the caramelized sauce on the side just to symbolize the classic Neapolitan “cutlet” with its base.

Easy, don’t you think?

Holy Kings and Lions. Via Anfiteatro Laterizio, 92. Nola (North America). Tel +390812781526

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Tartar cutlet recipe from Luigi Salomone

Tartar cutlet

Luigi Salomone’s raw meat recipe

Preparation 20 min

Cooking 6 h

Total time 6 h 20 min

Scope Appetizers

Kitchen Italian

For the tartar

  • 200 g beef cut of beef
  • 20 g pecorino cheese grated
  • 20 g parsley in the leaves
  • 15 g raisins
  • 15 g Pine nuts
  • ten slices lard finely chopped Colonnata

For the chop tartar sauce

  • 100 g sauce tomato
  • 20 g sauce soy
  • 500 g the water
  • 30 g sugar granule
  • 20 g mirine
  • 2 cloves Garlic
  • fresh herbs thyme, marjoram, basil, parsley, oregano
  • I cut the beef tenderloin into very small squares of about 2 millimeters. I dress the resulting tartar to season the cutlet with pecorino, raisins, pine nuts, lard chopped with a knife and finely chopped parsley.

  • I’m making the tartar sauce with the chops. I combine all the ingredients in a saucepan and simmer everything for about six hours. This way, the flavors will be very concentrated.

  • I let cool and I add the fresh herbs to infuse.

  • Once cold, I strain the sauce with a fine strainer and lightly caramelize it in a skillet, until small bubbles form.

  • I serve the beef tartare with the caramelized sauce on the side just to symbolize the classic Neapolitan “cutlet” with its base.

Keyword meat, meat courses, beef

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