Veal tartare with carpaccio of green tomatoes

  • Portions: 6 pp.
  • Level: 2/5
  • Preparation: 20 min.
  • Season: Spring

Tartare is a preparation of delicately chopped raw meat or fish possibly with seasonings and sauces. There are several varieties of tartare, which include: salmon tartare, steak tartare, venison tartare and tuna tartare. In most cases, a tartare is served as a spread for toast. Some times it is mixed with gherkins, onions, mustard and even served with and egg yolk. Any tartare is subject to the quality of the the meat from which it comes from.
Here in Tuscany we enjoy all verities of meat and this is a way of showing ones pure quality in its simplest ways.


  • 500g veal steak
  • 200g green tomatoes
  • 6 tbsp olive oil
  • Small bunch of parsley (chopped)
  • Small bunch of thyme
  • 2 lemons (zest and juice)
Salt and pepper
  • Extra virgin olive oil
  • 6 slices of Italian bread (toasted)

Clean and trim all fat and sinew off your veal. Dice your meat into small pieces and mixed with chopped herbs, lemon zest, juice of lemons, salt pepper and extra virgin olive oil to taste. Mix all together and set aside.
Slice your green tomatoes very fine, and arrange on your plate, add the seasoned veal tartare and serve with your toasted Italian bread. Season with sea salt and good extra virgin olive oil and serve.

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