Italian veal tartare
Jean Covillault
Ingredients
Servings
Steps
Chop the veal into large pieces with a knife. Keep cool during preparation.
Wash and cut the potatoes into chips, then rinse and dry them thoroughly. Cook the chips.
Add the lemon juice and zest to your mayonnaise.
Finely chop the capers, gherkins, sun-dried tomatoes, olives, thyme and shallots. Mix with the meat, season with olive oil and balsamic vinegar, then adjust the seasoning to your taste.
Serve the tartare well chilled with hot chips and lemon mayonnaise.
Jean's Tip
Your butcher is your best friend! Don’t hesitate to ask him to prepare the tartare for you. He can cut the meat to your specifications, while guaranteeing fresh and quality meat, ready to be seasoned.
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