Italian
Cooked and Raw Beef Tartare with Burrata and Tomatoes
by Chef Max Mariola · 1.1M subscribers on YouTube
A unique twist on classic beef tartare: the meat is seared on the outside while remaining raw and tender inside. Served with creamy burrata, ripe Camone tomatoes, Taggiasca olives, and a crispy grissini breadcrumb crust infused with garlic and anchovies. A perfect summer dish that pleases both raw and cooked meat lovers.
- Difficulty
- easy
Ingredients
11 items- BreadsticksTraditional breadsticks from Turin; alternatively, use stale bread.
- 1 pcsGarlic1 clove, peeled and grated or used whole.
- 2 pcsAnchovy FilletsAnchovy fillets in oil.
- Olive OilExtra-virgin olive oil, preferably a delicate variety.
- Lean BeefLean beef, preferably Piemontese breed.
- SaltFine salt, used sparingly.
- Pomodori CamoneCamone tomatoes; if unavailable, use another sweet and slightly acidic variety.
- Fresh BasilFresh basil leaves, a handful.
- Taggiasca OlivesTaggiasca olives (pitted, in oil). A few per serving.
- Fresh Chili Pepper(optional) — Fresh red chili pepper, sliced. Adjust to taste.
- BurrataSmall burrata cheeses (piccoline). One per serving or to taste.
Method
- Break the grissini into chunks and pulse them in a food processor until you obtain coarse crumbs (not too fine). Set aside.
- In a large pan, heat a generous amount of olive oil over medium heat. Grate a clove of garlic into the oil (or add the whole clove and remove later) and add two anchovy fillets. Stir until the anchovies melt into the oil.
- Add the grissini crumbs to the pan and toast, stirring constantly, until golden and very crispy. Remove from the pan and set aside.
- Slice the Camone tomatoes into rounds and arrange them on serving plates. Sprinkle with a pinch of salt and scatter fresh basil leaves over them. Drizzle with a little olive oil.
- Take a piece of very lean beef (preferably Piemontese breed) and cut it against the grain into small dice to make a tartare. Season lightly with salt and mix gently. Form the meat into small patties, about the size of a small burger, and flatten them slightly.
- Heat a pan with olive oil over high heat until very hot. Place the patties in the pan and sear for about 1–2 minutes on one side only, until a deep golden crust forms, leaving the inside raw. Remove from the pan and let rest for a minute.
- To serve, place a seared patty on top of the tomato slices on each plate. Add a piece of burrata, a few Taggiasca olives, and slices of fresh chili pepper. Sprinkle the crispy grissini crumbs generously over the top. Garnish with additional fresh basil. Serve immediately.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
