Beef tartare with raw artichokes, Pecorino cheese and mollica atturrata (crispy breadcrumb)

• 30 minutes to freeze • 10 minutes to prepare • Serves 4

 

 

10 MINUTES 

If you love artichokes (like I do) and beef tartare, Pecorino cheese and truffle (like I do), then this one is for you!

I came up with this recipe exactly because I felt like having some red meat (I eat it just once a month) and artichokes are now in season. So, why not to combine all these foods together?
I cannot have enough really. As a main or as a second dish, this is a must try.

And it’s packed with artichoke superfood goodness – antioxidants, dietary fiber, folic acid to name a few. Enjoy!

Here's what you will need for the 4-serving recipe:

 

800 g  beef, eye of round, or other

100 g cubed Pecorino cheese

1 lemon

80 g homemade breadcrumbs

4 artichoke hearts

EVO oil

salt and pepper

 

1. Place beef in the freezer to firm slightly. You want the surface to be frozen and the inside to be chilled (this should take about 30 minutes
2. Meanwhile, cut the artichoke hearts into thin slices and sprinkle with lemon juice
3. Hand-cut beef into sheets, then strips, then chopped cubes about half centimeter per side
4. Prepare the tartare: place the beef in a large bowl, then add 4 tablespoons of EVO oil (I used truffle oil), salt and pepper. Stir gently to mix
5. Meanwhile, proceed with preparing the breadcrumb: in a pan heat 3 tablespoons of EVO oil and, when it is hot, add the bread crumbs. Toast it, stirring constantly until it is golden and crisp, then keep aside
6. Finally, place a ring mold on each plate. Place beef in the ring old and pat it down gently with the bottom of a spoon to create a flat surface, so when the ring mold is removed the tartare remains in a cylindrical shape
7. Remove ring mold and top the tartare with Pecorino cheese and some artichoke slices. Season with EVO oil and salt, then sprinkle some crispy breadcrumbs

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.