Tartar di Manzo

Beef Tartare

Preparation info
  • Serves:


    • Difficulty


Appears in
4 Grosvenor Square

By Danilo Cortellini

Published 2016

  • About

An extremely simple yet delicious idea for a canapé based on one of the most iconic dishes of Piedmont’s culinary tradition. Serve it on little spoons with shaved truffle, accompanied with a bubbly glass of prosecco DOC.


  • 200 g lean cut of high quality beef, chopped (or minced)
  • 1 large anchovy
  • 5 g


Mix all the ingredients well in a bowl and dress with oil, salt and freshly ground pepper to taste. Arrange the raw meat on curly spoons and garnish them as you like. This dish is elevated even further when paired with shaved Grana Padano cheese, fresh rocket leaves or a soft boiled quail egg with truffle.