Beef tartare bruschetta from Bergamo
Cuisine: Italian
Author: Maria Kalenska
Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins


Ingredients
  • 400 g veal fillet, cleared of the silver skin
  • 2 tbsp mustard
  • 4 egg yolks
  • 100 ml olive oil
  • ½ small red onion, peeled and finely chopped
  • 3-4 gherkins, finely chopped
  • 5 capers, finely chopped
  • ¼ bunch of parsley, finely chopped
  • 2 tbsp soy sauce
  • 1½ tbsp Worcester sauce
  • 10-12 drops of Tabasco sauce
  • salt
  • ground black pepper
  • dark bread
Cooking method
  1. Heat the oven to 180˚С. Whisk the yolks with mustard. Add olive oil, whisking until smooth.
  2. Chop the veal finely. Combine meat, sauces, gherkins, onions, capers, parsley, salt and pepper. Add to egg mixture. Mix delicately until well combined. You should get an even thick mass.
  3. Slice the bread. Dry in the oven for 3-5 minutes. Put the ready tartare on the bruschetta just before serving.
My tips and tricks
Before you start making the tartare, freeze the meat a little bit. This way it will be much easier to cut it into small pieces.

Maria Kalenska Gastronomy Blog | https://www.myodesacuisine.com/recipes/beef-tartare-bruschetta-from-bergamo/