Veal tartare with capers, heirloom tomatoes and basil
Ingredients
For
6
personnes
- 600 g veal nuts
- 1 pineapple tomato
- 1 Green Zebra tomato
- 1 beefsteak tomato
- 2 shallots
- 1/2 bunch of basil
- 1 lemon
- 40 g capers
- 5 cl of mild-flavoured olive oil
- 100 g of Parmesan
- 150 g rocket
- 2 cl of reduced balsamic vinegar
- Freshly ground salt and pepper, fleur de sel
Tip
For this veal tartare, we recommend olive oil from Nice (PDO), from Nyons (PDO), or the Lucques variety, Grossane, Cailletier, Négrette, Tanche …
Instructions
- Cut the veal into small, even cubes, then set aside in the fridge.
- Cut all the tomatoes into quarters, remove the seeds and the stalk. Then cut each petal in the same way as the veal.
- Chop the capers, and finely chop the basil and shallots. Zest the lemon and squeeze out the juice.
- Mix together the veal, tomatoes, capers, basil, shallots and lemon zest. Season with salt and pepper, then add the lemon juice and 3 cl of mild-flavoured olive oil. Check the seasoning.
Prepare the Parmesan crisp:
- Preheat the oven to 200°C. Grate the Parmesan and spread it thinly over a baking tray lined with a silicone mat or baking paper. Bake for a few minutes until golden brown, then leave to cool.
- Shape the tartare using a ring mould, pressing it down gently. Top with a sprig of rocket and season with fleur de sel, pepper, balsamic vinegar and the remaining olive oil. Finish with the Parmesan tuile.
Tip
For this veal tartare, we recommend olive oil from Nice (PDO), from Nyons (PDO), or the Lucques variety, Grossane, Cailletier, Négrette, Tanche …
We recommend...
For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.
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