PiedmonteseItalian
Tagliolini with Beef Tartare
A creative pasta dish inspired by classic Piedmontese beef tartare. Chef Max Mariola combines tagliolini with a savory sauce of anchovies, garlic, spring onion, and capers, then finishes with a light zabaglione and raw Fassone beef. A fresh and flavorful summer pasta.
- Difficulty
- medium
Ingredients
16 items- Garlic1 small clove, grated
- Tuscan Olive OilA generous drizzle
- Anchovies in OilSeveral filets, as needed
- 1 pcsSpring Onionor shallot, finely sliced
- Pickled CapersA handful, chopped
- 1 pcsEgg1 whole egg for zabaglione
- 1 pcsEgg Yolk1 yolk for zabaglione
- SaltA pinch
- Lemon JuiceA drop
- MustardA little, to taste
- TaglioliniEgg tagliolini, as needed
- Fassone BeefPiedmontese Fassone, fiocchetto cut; diced raw
- BasilA few fresh leaves, torn
- Red Bell Pepper(optional) — A small piece, finely diced, for garnish
- Black PepperTo taste
- Olive OilA drop for the meat
Method
- Grate a small clove of garlic into the base of a large pan.
- Add a generous drizzle of Tuscan olive oil.
- Add several anchovy fillets in oil and let them melt over low heat.
- Finely slice one spring onion (or shallot) and add it to the pan. Sauté gently.
- Chop a handful of pickled capers with a knife and add them to the pan. Stir and set aside.
- Prepare the zabaglione: in a heatproof bowl, place one whole egg and one yolk. Add a pinch of salt, a drop of lemon juice, and a little mustard.
- Whisk the egg mixture over a bain-marie (indirect heat) until it becomes creamy and thick. Set aside.
- Cook the tagliolini in salted boiling water until al dente. Reserve some pasta water.
- While the pasta cooks, dice the raw Fassone beef (fiocchetto part) into small cubes. Season lightly with salt, pepper, and a drop of olive oil. Mix well.
- Drain the tagliolini and transfer to the pan with the anchovy sauce. Toss over low heat, adding a splash of pasta water if needed.
- Add the zabaglione to the pasta and mix gently to coat.
- Add the diced raw beef and a few fresh basil leaves (torn by hand). Toss briefly.
- Garnish with a small piece of finely diced red bell pepper (optional) and serve immediately.