|
Steak tartare is a classic brasserie food. The name comes from putting pieces of meat under the saddle to make it tender ... Mustard, lemon juice, a raw egg, raw onions, capers, ketchup, you name it you can have it.
Than we use thin slices of beef, but very thin, seasoned with oil and lemon juice and maybe accompanied by slivers of Parmesan. We call this carpaccio.
A fine piece of beef cut in tiny fragments with the knife and seasoned with oil, anchovies and raw garlic, salt and pepper. We call this albese. It is different from the tartare as the meat maintains its juices inside, while the tartare being machined, looses the juices somewhere.
The only meat that I do not like eating raw is chicken and poultry in general. I do not know why, but somehow I do not appreciate it. When I cook and there is a small piece of meat hanging around I usually eat it. Meat or fish is the same. Like I do with carrots, cauliflowers, leafs of spinach and Sacher's.
Less and less, though, as meat is becoming more a side dish for me in favor of the silent vegetables and those empty eyed fishes, that do not make themselves famous by their eloquence either.
|