Veal tartare with Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Meat, aromatic herbs, pomegranate seeds and Caesar sauce

by Allan Castellote

Serves 4 

  • 500 gr. - Veal
  • 1 - Pomegranate seeds
  • Fresh aromatic herbs (parsley, scallion, cilantro, tarragon)
  • 5 - Anchovies
  • 100 gr. - Grana Padano
  • Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Meat
  • Balsamic vinegar
  • Cream
  • Shiso mixed®
  • Salt and pepper
Veal tartare with Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Meat, aromatic herbs, pomegranate seeds and Caesar sauce 1
Veal tartare with Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Meat, aromatic herbs, pomegranate seeds and Caesar sauce 2

I Dedicati

“I Dedicati” Gourmet Special for Meat

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Procedure

For the veal

  • 1

    Chop the veal. Season the meat with the aromatic herbs, Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Meat, balsamic vinegar and pomegranate seeds.

For the sauce

  • 2

    Beat the anchovies with the Grana Padano and add the cream.

Veal tartare with Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Meat, aromatic herbs, pomegranate seeds and Caesar sauce 3
Associazione

JRE

JRE is an association of the youngest and most representative chefs in haute cuisine, joined by their love of cooking and the desire to share experiences and values. An undertaking based on research, excellence, and continuous exchange as a source of growth. Established in France in the mid-1970s, it now includes over 350 affiliated restaurants in 15 different countries, represented by a variety of culinary experiences and interpretations: Austria, Belgium, Croatia, Denmark, Germany, France, Ireland, Italy, Luxemburg, the Netherlands, Poland, Slovenia, Spain, Switzerland and the United Kingdom. The Italian section, which now includes 88 chefs, of which 59 are members and 29 are honorary members, is headed by chef Luca Marchini, owner of Ristorante L'Erba del Re in Modena.

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