Tartar

Preparation:

Preparation: Divide the minced meat into four parts and arrange them on as many plates, giving each one the shape of a small dome. Dig it slightly in the center and place the raw yolk in it. Surround the meat with very thinly sliced onion rings, capers, chopped parsley and anchovies. Serve with oil, lemon juice, salt and pepper. Each diner will use these ingredients to season the meat as they prefer and then, using a fork, they will also mix the side dishes. If you like, the addition of a touch of sweet or semi-sweet French mustard makes the flavor of this dish more aromatic. Accompanying wines: the freshness of this preparation leads to a preference for structured white wines: Collio Sauvignon DOC, Cervaro Della Sala VdT Dell'Umbria, Fiano Di Avellino DOC.