Italian
Beef Tartare with Crispy Egg Yolk
by Federico Fusca Chef · 332K subscribers on YouTube
A quick and impressive starter: finely chopped raw beef tartare served with a crispy breaded egg yolk that breaks open into a creamy sauce.
- Difficulty
- easy
Ingredients
9 items- BreadcrumbsFor coating the yolk
- 1 pcsEgg YolkOne fresh egg yolk
- Carne di Manzo (Filetto o Scamone)Lean beef suitable for tartare
- 2 pcsCantabrian AnchoviesCantabrian anchovies in oil, finely chopped
- ParsleyFresh parsley, chopped
- SaltTo taste
- Olive OilExtra virgin olive oil, to taste
- Black PepperFreshly ground black pepper, to taste
- 1 tbspCrusco PepperDried Crusco pepper (peperone crusco), crushed
Method
- Prepare the crispy yolk: place breadcrumbs in a small bowl, gently place an egg yolk in the center, and cover completely with more breadcrumbs. Refrigerate for 40 minutes.
- Go to your butcher and ask for a lean piece of beef suitable for tartare, such as filet or scamone (top sirloin).
- Finely chop the beef with a sharp knife until it is minced very fine.
- Season the chopped meat: add 2 Cantabrian anchovies, chopped parsley, salt, olive oil, black pepper, and one tablespoon of dried Crusco pepper (peperone crusco). Mix well.
- After 40 minutes, heat oil for deep frying. Fry the breaded egg yolk for exactly 12 seconds in boiling oil.
- Place the tartare on a plate, put the crispy yolk on top, break it open with a fork, and enjoy the creamy center.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
