Ingredients
Beef: 600 g of tenderloin, Fassona variety
Extra virgin olive oil: 50 g
Chives: To taste
Scallion: 35 g, chopped
Salt: To taste
Pepper: To taste
Quail eggs: 4
Green beans: 50 g
Purple potatoes: 100 g
Potatoes: 100 g
Tropea onion: 80 g
Taggiasche olives: 12
Mangetout: 80 g
Anchovies: 30 g
Camona tomatoes: 4
Sprouts: 1 tub
Anchovies: 120 g
Scallion: 60 g
Olive oil: 90 g
Mayonnaise: 90 g
Salt: To taste
Pepper: To taste
Nicoise beef by chef Andrea Aprea: a easy Italian recipe for a fresh beef steak tartare with eggs and vegetables.
Finely knife chop the meat, put into a container and add oil, chives, the chopped scallion, salt and pepper.
Boil the eggs for 2,5 min and then remove shell.
Blanch in boiling waters and then cool in iced water.
Cut the onions into wedges and then boil in red wine and water.
Place the beef tartar on the plate with a square pasta cutter.
Then arrange the vegetables on top and, lastly, pour over the sauce.
