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Veal Tartare with Mushrooms and Truffles
by: Jérémie Conan
- Preparation 20 min
- Portions 4 pers.
Ingredients needed
Tartare
- 250 g veal shoulder filet, cut into fine dice
- 1 shallot, thinly sliced
- 45 ml (3 tablespoons) parsley, chopped
- 15 ml (1 tablespoon) Favuzzi mushroom and truffle pâté
Side Dish
- 4 large oyster mushrooms
- 1 package tempura flour
- 1 bottle Voss sparkling water
- Favuzzi extra virgin olive oil, to taste
- Salt and pepper, to taste
- 1 handful arugula leaves (optional)
Products used in this recipe
Steps of preparation
- In a bowl, mix all tartare ingredients except oyster mushrooms.
- Season to taste and leave to rest in the refrigerator.
- Prepare tempura following directions on the package, mixing sparkling water and flour (the quantity of water required can vary depending on brand and package size).
- Heat oil in a fryer to 350°F (180°C).
- When oil reaches the right temperature, dip whole oyster mushrooms in tempura batter, then lower one by one into the fryer.
- To serve, form small domes with tartare meat and place on top of the fried mushrooms.
- Serve with a few arugula leaves dressed with olive oil, along with some crackers.
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