This article is also available in: Italian
The hazelnut and cucumber tartare is an elegant appetizer inspired by the classic recipe of the Piedmontese tartare. Prepared with tartare produced by Cascine di Granda, our piedmontese supplier.
The hazelnut and cucumber tartare is a simple suggestion that must be cooked and served inmediately.
INGREDIENTS FOR 4 PEOPLE
DIFFICULTY LEVEL: easy
PREPARATION TIME: 30 minutes
COOKING TIME: none
300g of Cascine di Granda Piedmontese tartare
1 medium cucumber
50 g of chopped hazelnuts
1 clove of garlic
The juice of one lemon
Extra virgin olive oil
Salt to taste
Pepper as needed
Herbs (thyme, chives and basil)
Marinate the meat in lemon juice, oil, slices of garlic, salt and pepper for about 15 minutes, depending on how marinated you want it.
Separately, prepare a cucumber brunoise, removing the central part containing the seeds and chop the hazelnuts previously roasted in a pan lightly, or buy them ready to use.
Serve using a round ring mold: firstly, place a layer of diced cucumber, then a layer of meat, pressing gently with the back of a spoon to flatten, and finally the chopped hazelnuts.
Remove now the mold and garnish with round slices of cucumber and herbs to taste.
Drizzle with some extra virgin olive oil and freshly ground Persian blue salt.
Serve immediately with bread or breadsticks.
Buy the Cascine di Granda products on I Like Italian Food!
This recipe is part of the #tudichetagliosei project, in collaboration with Terraviva and the cartoonist Danilo Paparelli, an annual project willing to promote the beef meat through online recipes, themed cartoons, video recipes and final publications.
You can find all the #tudichetagliosei recipes on Federica Gelso Giuliani’s blog Una Blogger in Cucina!