Classic Tartar Meat

Tartar meat

Tartar meat is the perfect fresh summer dish. Prepared with raw meat and egg yolks this delicacy is famous all over the world with many international variants.

Ingredients:

• 400 gram of beef rump (fine meat cut near the bovine's hip). Rump fillet can also be used as a substitute.
• 4 teaspoons of lemon juice
• 4 teaspoons of oil
• 2 teaspoons of Worcester sauce
• Salt and pepper
• 4 egg yolks
• Raisins
• Some grinded scallion
• Some pickled capers
• 1 teaspoon of mustard

Tasty Tartar

Preparation:

-Grind the meat by using a large knife and sauce it with some lemon juice, oil, Worcester sauce, salt and pepper
-Mix the meat, seperate into 4 large balls and put them on large plates.
-Make a hole in the middle of the meat balls and let the yolk slip inside.
-Mix together a spoonful each of grinded raisins, scallion, mustard and capers. Sauce meat to taste.

An Elegant Dish of Tartar

Tartar should be prepared by using first-rate products, mainly top quality meat and eggs. Be careful with your preparation as grinded meat can easily house bacteria. If you do not have a meat grinder and you do not like cutting the meat using a knife, then have your butcher cut it while you wait.

Take the meat out of the fridge about ten minutes before serving it, so as to have it room-temperature and not frosty. Cold loathes flavors, it anaesthetizes your gustative pimples, fades odours, and, unless you are eating a midsummer ice, it is not even pleasant tasting. 

The classic tartar recipe's name seems to come from the Asian warriors' habit, generally called Tartars in Western Europe, (originally Tatars) to "grind" some pieces of meat while marching. The historian Ammiano Marcellino (IV century A.D.) ascribes this habit to the Huns. Tartar meat is said to have come to Lombardy thanks to Attila's expeditions into the Po Valley. These soldiers ate spicy raw meat, seasoning it between the saddle and the backhorse, according to their Tartar ancestors' tradition.