Hello dear friends,
It is a rainy day in Parma (Italy) but I decided to go outside for tasting " the meat tartare" in one of my favorite place Bar Pizzeria bei Tonino where I am sure to find quality and freshness of the products.
After this delicious experience, I thought that I had a good reason to share with you some particularities about this delicate dish:
It is a specialty of the traditional french cuisine but it has become an international classic
It is based on raw meat and seems to have oriental origins: its name derives from the Tartars, a people of Turkish origin.
The choice of beefis fundamental as it must be extremely fresh and of the highest quality. The most suitable parts are the rump or the lean loin, which are cut with a knife, first into strips then into small pieces and finally lightly beaten .
To appreciate at the best the taste of a tartare it is sufficient to season it with a drizzle of good extra virgin olive oil and some anchovies. You can decide to add mustard, Taggiasca olives, salt, Worcestershire sauce, Tabasco
I like to combine it with grilled vegetables (zucchini, aubergines), steamed potatoes with parsley, stewed turnip greens, tomato and buffalo mozzarella with some extra virgin olive oil
I reccomend this dish because:
it is perfect in summer, but suitable for every season
It is complete meal that combines a quality meat with seasonal vegetables
all colored ingredients make it pleasant on our table
it is easy and quick to make delight.
Do you like meat tartare?
Do you think it makes for a great reading?
Thanks for reading this #ConnectWritingChallenge post!! You can click here to find out more about the challenge and what it takes to make a great Connect post! And feel free to let me know what you think about my post!
I am so honored to receive your kind words on my post.
I feel happy if my posts can represent a pleasant moment of discovery for you all. I am grateful to positive and passionate friend like you that inspire and motivate me to share my best moments with you here on Connect.
Simply love this post @Giuseppe75 , even if I like more “tuna tartare” that I make by myself at home
With a so beautiful presentation of the dish, the bar should be always full of people.
White wine, of course, with a Meat tartare, a structured and fragrant wine, like a Sauvignon (Collio) or a Traminer (Alto Adige) but also a lot of great wines from south of Italy
I feel honored you liked my post. Actually, it’s true that I love seafood but I like to have this meat tartare in this place because I am sure of the high quality of meat and care for its preparation.
Thank you for your suggestion!!! I like the fruity taste of Traminer and will try it with this dish. I tried last time with a red Valpolicella (was good as well).
As you mentioned the delicious Tuna you reminded me this fantastic Tuna slice seared that I had in the restaurantL’incontro dei Sapori (Parma, Italy)
Hi @Giuseppe75 , what a nice plate, thank you for sharing it.
I like tartar and both meat and tuna one, however if I need to choose I do prefer the tuna one as I’m a seafood lover. I like vegetables too, all kind of, and even more mozzarella and tomatoes … not a surprise for someone originally from Naples .
I prefer seafoods as well but this meat tartare is tempting me since a while .
As you say having it with delicious vegetables and adding a fresh small Buffalo mozzarella (hopefully from Naples ) , the all makes it as a perfect complete meal for the season.
Just in case you may appreciate the Meat Tartare with some good wine as kindly suggested by our dear @ErmesT "White wine, of course, with a Meat tartare, a structured and fragrant wine, like a Sauvignon (Collio) or a Traminer (Alto Adige) but also a lot of great wines from south of Italy"
More than welcome @Giuseppe75 , yes meat tartar is definitely also very good. In Italy we mostly prepare it quite simple like you described, if you have tried (or you will) the French version it is a bit more tasteful as they mix more ingredients in their receipt (mostly flavors together with mustard) … however I do prefer our simplicity .
Of course, the wine yes !!! Thank you @ErmesT for the very good suggestions, they are both very good wines, my preference on the two is on the Sauvignon.
@LuigiZ I tasted the French version and found very delicious with mustard too but I prefer like you just some good Extra Virgin olive oil on top of it we finish to speak always about good meals before having our simple office lunch
First, I wanted to congratulate you for being in the toplist of this exciting challenge made by @AdrianLunsong !It’s great to see you twice on this list.
Then I would like to make 2 comments to this post. The first one about the succulent tartars you’re talking about and the second one about your post itself.
About tartars:
I’ve never been attracted to meat tartars, but the one you show looks good and I should be able to try.
The fact that you list the points by highlighting the words is very effective.
Saying why you recommend this dish is also very good and motivates people like me to try it.
You make a link to the restaurant and it’s great for those who would like to enjoy it too, perfect!
And finally, the colors of the image are great and make this picture very nice.
Just a tiny detail that could be added to your post, which is already excellent, would be a shared list of your selection of the best restaurants that offer delicious tartars (it’s just a tiny suggestion to be a little picky)
Anyway, this post is very well written and I really enjoyed reading it.