My home-made meat tartare.
One of my favorite meat dishes is definitely tartare. I personally prefer tartare to battuta because I like thinly sliced meat.
I found Piedmontese meat at a very good price in a supermarket near my home and I often take it home.
I prepare it half an hour before and season it the way I like it: lemon, oil, salt, pepper, onion (finely sliced), olives (finely sliced) and mustard (I don't add capers, which I don't like, or eggs). I stir it often and it's really delicious.
Do you like tartare? How do you season it?
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Photo taken with Canon EOS RP and lens Canon RF 28.