Organic beef tartare with figs and courgettes
Beef tartare with organic meat: the summer and gourmet recipe
We know that in summer thinking about a light meal is the only alternative to the heat. This is why a recipe with raw meat is always a valid alternative to cooking or grilling. The queen of recipes with raw meat is beef tartare: fresh, tasty and super customizable.
Obviously, when you decide to bring recipes with raw meat to the table you need to know how to choose a quality product, which is why organic meat is perfect for combining very high quality and genuine taste. The new category dedicated to organic meat from our online butcher's shop is right for you and will tease you with some of the most popular cuts of meat, such as organic fillets, organic Florentine steak and organic minced meat: in short, spoiled for choice in terms of quality!
There are an infinite number of recipes featuring beef tartare, there are those who love to enjoy it with an egg and mustard, those who dare with special sauces and those who want to enjoy the meat in its primordial taste but with that gourmet side dish. In short, the basis is always the same: fine meat and imagination.
Among the many recipes that chefs and cooks from all over the world, today we want to present a version that has that summery and gourmet tone: beef tartare with figs and courgettes. To prepare the recipe you can decide to chop the meat from the whole piece with a knife or use the tartare already ready to be seasoned, the choice depends on whether you want to taste it first!
Beef tartare ingredients
- 300 g of organic tartare
- 100 g of trumpet courgettes or those you prefer
- 5 dried or fresh figs
- 1 organic lime
- Fresh ginger to taste
- Balsamic vinegar of Modena PGI to taste
- Chilli powder
- Sesame seeds to taste
- EVO oil to taste
- Salt and pepper
Organic beef tartare with figs
If we use dried figs, boil them for about 1 hour in a pan with water, 1 teaspoon of Modena balsamic vinegar and a pinch of salt. If we use fresh ones, let them marinate with vinegar and salt while preparing the rest.
Now cut the courgettes into julienne strips and sauté them lightly in a pan with a drizzle of EVO oil, salt and pepper - 5 minutes will be enough. If we use the ready-made tartare, season it with lime zest, grated fresh ginger, 3 teaspoons of EVO oil, salt, balsamic vinegar, sesame and a pinch of chilli pepper.
We prepare the dish with a nice courgette base, place the tartare in the center and place the figs on top. If you want to create a super fun presentation, you can also create similar tartare meatballs and dip them in sesame, always finishing with a few drops of fine balsamic vinegar.
