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Looking for that extra creative appetizer for your next dinner party or even a special dinner for two?
Why not try a tartare recipe with a chef's touch?
Whether using meat or fish, freshness is absolutely paramount in ensuring that the raw quality of the finely chopped ingredients sings through in a dish that will essentially be eaten raw or uncooked.
Beef, tuna, coalfish and shrimp are all given a refined and elegant touch in this collection of special recipes for tartare from chef's including Andrea Aprea, Roberto Okabe and Roland Tretti, all adding an extra layer of complexity to the dish.
Take a look and find a tartare recipe that suits will suit your next occasion.
This impressive looking Italian recipe for Nicoise beef comes from chef Andrea Aprea with eggs and vegetables for when you want a steak tartare with a difference.
Chef Roberto Okabe from Finger's restaurant in Milan shares this tuna tartare recipe with caramelized eggplant and foie gras for the ultimate seafood appetizer.
All you need are three ingredients to make this easy fish-based appetizer, just coalfish, limes and ginger and absolutely no cooking.
For when you're looking for something really different try this complex and gourmet seafood dish by chef Roland Trettl from Restaurant Ikarus in Salzburg's Hangar 7.