About this Recipe
The cut of meat must be very fresh, because it should be eaten raw, so when you buy it, check the packaging date well or tell the butcher what kind of preparation you need.
The curry oil is flavored gradually, so if you want to prepare it with a few days (even a week) in advance, it will be even better.
- 600g lean veal pulp
- 1 tablespoon of curry powder
- 2 dl of extra virgin olive oil
Roast the curry over a medium-low heat in a non-stick frying pan until it releases its full aroma. Add the oil and heat it for 5-6 minutes. Pour the curry oil into an oil jar and leave it to season for a few hours.
Choose a cut of lean veal meat such as “magatello” or “girello”. Start to cut it into slices about a finger thickly following the vein of the meat with a sharp knife. Then reduce the slices gradually to very small cubes. Until you get a very fine and uniform diced.
Place a 8-10 cm cookie cutter on a plate or a work surface and divide the diced meat into 8 equal parts. Fill the cookie cutter with a portion of meat, flattening it well and compacting it.
Remove gently the cookie cutter and season the tartare with curry oil and a pinch of salt. Continue
to prepare all the tartare in the same way until all the meat is finished and serve them immediately.
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