Tartare su Midollo

Tartare su Midollo is a dish that combines the raw, seasoned elegance of classic tartare with the deep, unctuous richness of bone marrow. Originating in Italian cuisine—particularly in the Puglia region, where local butchers and salumerias elevate simple ingredients—the dish reflects a philosophy of contrasting textures and temperatures. The “midollo” (bone marrow) is typically roasted until soft, then used as a warm, fatty bed or garnish for chilled tartare.

Key ingredients include high-quality raw beef (often cuts like filet or sirloin), finely chopped and seasoned with capers, anchovy, shallots, olive oil, lemon, and salt. The marrow, often extracted from split beef leg bones, is roasted and served alongside or directly beneath the tartare. What distinguishes a great version is the balance: the fresh, bright acidity and clean protein of the tartare must harmonize with the warm, decadent marrow without overwhelming it. Ideally, the bones are roasted to a jiggly, buttery consistency, and the meat is hand-chopped to retain texture.

Regional variations may substitute veal, lamb, or even fish tartare, with local herbs like parsley or mint. In Puglia, a notable rendition is served at **Favis Salumeria Moderna** (San Ferdinando di Puglia), praised by food reviewer **Braciamiancora** for its masterful execution. Other Italian versions might include a sprinkling of bottarga or aged ricotta. The dish is increasingly popular in modern Italian bistros, offering a bold, primal experience that showcases both the butcher’s craft and the cook’s precision.