Tartare experience
15/01/2025
In general, in crudités you can best enjoy the raw material that retains certain characteristics. First of all, the meat maintains its hydration, it keeps mineral salts such as iron and vitamins of group B unchanged. To tell the truth, let's look at Eastern Europe, at the Tartars from Central Asia who then migrated to Eastern Europe. The name has something exotic and aggressive in itself; raw meat in pieces or minced or better cut with a knife into a steak. Originally, nomadic knights and Tartar fighters used to hang the meat under the saddle on long mounts; initially this raw steak was based on horse meat and only later did beef take over.
Today it is served like this: beef beaten and minced into pieces, better cut with a knife, lightly marinated in lemon juice or wine, accompanied with a raw egg yolk and drizzled with sauce.
Here in Tuscany, marination plays the main role without adding other ingredients: precisely to best enjoy the full flavor of a quality cut thanks to the fine breeding scattered throughout the territory.
So, if you want to gorge on important mineral salts such as iron, potassium, sodium, magnesium along with numerous B vitamins, then a beautiful and healthy tartare is what you need. Freshness and a gourmet touch, in a dish of absolute simplicity.