Beef tartare is traditionally a French dish, but battuta – the Italian version – is arguably superior. Finely chopped raw beef is served with crisp leaves, salty anchovies, pickled mushrooms and a verdant herb oil, before being adorned with seriously luxurious white truffle.
- 300g of beef rump
- 5g of grape must
- 12 chicory leaves, red
- 12 baby gem lettuce leaves
- 8 anchovy fillets
- 10ml of mosto cotto
- sea salt
- freshly ground black pepper
- extra virgin olive oil
- 150ml of extra virgin olive oil
- 100g of parsley, basil and chives, mixed together
- 50g of mushrooms, pickled
- 10g of white truffle, shaved (optional)
- chervil, to garnish
Begin by making the herb oil. Bring a pan of salted water to the boil and add the herbs, blanching then for 30 seconds. Immediately transfer to iced water to cool, then squeeze as much liquid out of them as possible. Transfer to a blender.
Add the oil to the blender and blitz until smooth (take care not to leave it running for too long, otherwise it will begin to heat up). Transfer to a squeezy bottle until ready to plate.
Take the chicory and baby gem leaves and place them in a bowl of iced water to crisp up while you make the beef tartare.
Dice the beef into 0.5cm cubes, then place in a bowl and season with plenty of salt, pepper, olive oil and the grape must.
To serve, divide the beef mixture between 4 plates. Drain the salad leaves on kitchen paper, then arrange them around the meat. Drape anchovy fillets and pickled mushrooms around the plate, the drizzle with the herb oil and a few drops of mosto cotto. Garnish with chervil leaves and shaved white truffle (if using) to finish.