Beef Tartare with Artichoke Pesto

Ingredients

500 g lean beef
2 red Tropea onions
1 celery stalk
1 clove
1 tablespoon mustard
plenty of basil
thyme
2 bay leaves
vinegar
extra virgin olive oil
salt
pepper
1/2 jar POLLI ARTICHOKE PESTO

Directions

Cut the red Tropea onions into petals and blanch them in plenty of
salted water for 3 minutes; drain them and place them in a bowl with a
bit of water, 3 tablespoons vinegar, the bay leaf, the clove and a
few ice cubes. When the onions are cold, drain them and dress
them with extra virgin olive oil, salt and pepper and keep aside.
Mince the beef with a knife and season the tartare with thyme, salt,
pepper and a tablespoon of mustard. Place the meat on a plate and
serve it with the onions, a few
strips of celery and ½ a jar of POLLI ARTICHOKE PESTO.

 Difficulty:

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 TIME:

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35min 

Ideal Products:

 

copertina_pesto_carciofi

Artichoke Pesto