Unusual Tartare – A Francesco Serravalle recipe

An ideal recipe to enrich with taste a second course based on white meat and to give a touch of originality to the traditional stuffed rabbit.

Ingredients for 4 people:

  • 600 gr of lean beef meat
  • 120 gr of PGI Finocchiona in small pieces
  • 80 gr of PGI Finocchiona in strips
  • 200 gr of taralli (ring-shaped dry bread)
  • 1 Pomegranates
  • 20 gr curcuma
  • 1 Orange
  • 100 ml of extra virgin olive oil
  • Salt, pepper as needed


Pound meat with a knife together with PGI Finocchiona, mix and dress by adding curcuma and orange zest. Place IGP Finocchiona strips in a pan and toss them for a few seconds in order to make them crispy. Form the tartare with a mould and place the PGI Finocchiona strips on top. Crumble taralli and toss them in the same pan so that they absorb the PGI Finocchiona flavor. Make a sauce by blending oil, salt, pometranates grain using a hand blender, then filter it with a fine mesh filter. Compose the dish with the tartare in the middle, the crispy PGI Finocchiona on top with ‘taralli’ powder; sprinkle with the pomegranates sauce that will have a light purple color.

Compose the dish with the tartare in the center, add over crunchy Finocchiona PGI with taralli powder and sprinkle with the pomegranate sauce, which will be a light purple color.


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