Beef tartare is traditionally a French dish, but battuta – the Italian version – is arguably superior. Finely chopped raw beef is served with crisp leaves, salty anchovies, pickled mushrooms and a verdant herb oil, before being adorned with seriously luxurious white truffle.
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Begin by making the herb oil. Bring a pan of salted water to the boil and add the herbs, blanching then for 30 seconds. Immediately transfer to iced water to cool, then squeeze as much liquid out of them as possible. Transfer to a blender
Add the oil to the blender and blitz until smooth (take care not to leave it running for too long, otherwise it will begin to heat up). Transfer to a squeezy bottle until ready to plate
150ml of extra virgin olive oil
3
Take the chicory and baby gem leaves and place them in a bowl of iced water to crisp up while you make the beef tartare
To serve, divide the beef mixture between 4 plates. Drain the salad leaves on kitchen paper, then arrange them around the meat. Drape anchovy fillets and pickled mushrooms around the plate, the drizzle with the herb oil and a few drops of mosto cotto. Garnish with chervil leaves and shaved white truffle (if using) to finish
Francesco Mazzei reminds us why we fell in love with Italian food in the first place, conjuring soulful dishes that put flavour first.
Get recipes in your inbox
Sign up to our Email Newsletter
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Get in touch
Beef battuta
Please
sign in
or
register
to send a comment to Great British Chefs
Thank you very much for your comment - our team will respond within few working days.
Get in touch
Beef battuta