Raw beef with tomatoes and mozzarella
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This striking starter recipe by Giorgio and Gian Pietro is a pared back version of steak tartare, designed to let the quality of the individual ingredients, such as the tomato and mozzarella shine through. Investing in quality beef is key to this dish; the chefs recommend using heifer less than twenty months old to ensure the best possible flavour.
First published in 2015
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Ingredients
Metric
Imperial
Raw beef, tomatoes and mozzarella
- 400g of beef, shank, knife cut into thin strips
- 300g of baby plum tomatoes, thinly sliced
- 250g of buffalo mozzarella, cut into small chunks
- extra virgin olive oil
- salt
- pepper
SAVE RECIPE
Equipment
- Small rectangular ring mould 4
Method
1
Divide the meat in half and set one portion aside until ready to serve. Season the remaining meat with oil, salt and pepper and divide between the moulds, pressing to create a flat surface on top. Transfer the moulds to the fridge to chill for 15 minutes
- 400g of beef, shank, knife cut
- extra virgin olive oil
- salt
- pepper
2
To serve, remove the beef from the moulds and carefully place a rectangle on one side of each plate. Use the unseasoned beef to make 4 quenelles and add these to the other side of the plate. Season the tomatoes and the mozzarella with olive oil, salt and pepper and arrange on top of the rectangle of seasoned beef
- 300g of baby plum tomatoes, thinly sliced
- 250g of buffalo mozzarella, cut into small chunks
- extra virgin olive oil
- salt
- pepper
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