{"id":8966,"date":"2022-04-06T17:09:59","date_gmt":"2022-04-06T15:09:59","guid":{"rendered":"https:\/\/www.valnerinatartufi.net\/?p=8966"},"modified":"2022-09-07T16:59:14","modified_gmt":"2022-09-07T14:59:14","slug":"beef-tartare-in-black","status":"publish","type":"post","link":"https:\/\/www.artartufi.it\/en\/beef-tartare-in-black\/","title":{"rendered":"Beef tartare in black"},"content":{"rendered":"<h4 class=\"heading_font\">INGREDIENTS<\/h4>\n<ul>\n<li>250 g of Chianina meat (rump)<\/li>\n<li>extra virgin olive oil, salt and pepper q.s.<\/li>\n<li>30 g of Valnerina Tartufi truffle sauce<\/li>\n<li>20-30 g of fresh summer or winter black truffle<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n<li>fresh Datterino tomatoes<\/li>\n<li>fresh basil (optional)<\/li>\n<li>80-100 g of cabbage<\/li>\n<\/ul>\n<h4>PREPARATION<\/h4>\n<p>Using a well sharpened knife, cut the meat into thin strips, first one way and then the other, until you get small cubes of meat.<br \/>\nOnce this operation is completed, using a sturdy knife, beat the meat until it reaches the desired consistency: the more you beat it the more the mixture will be creamy. Conversely, if the meat is beaten just a little, the cubes of meat will remain more visible. Choose it according to your taste.<\/p>\n<p>During this operation add a few flakes of fresh truffle that will be incorporated into the tartare.<\/p>\n<p>When the beating is completed, place the meat on a plate with the help of a mold of the desired shape, season with salt, pepper and extra virgin olive oil.<\/p>\n<p>Place the uncut Datterino tomatoes on the plate, the cabbage cut into thin strips and the basil as a garnish.<br \/>\nPour the truffle sauce over the meat before serving and garnish the dish with flakes of fresh summer or winter black truffle.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS 250 g of Chianina meat (rump) extra virgin olive oil, salt and pepper q.s. 30 g of Valnerina Tartufi<\/p>\n","protected":false},"author":330,"featured_media":7844,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[116],"tags":[],"_links":{"self":[{"href":"https:\/\/www.artartufi.it\/en\/wp-json\/wp\/v2\/posts\/8966"}],"collection":[{"href":"https:\/\/www.artartufi.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.artartufi.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.artartufi.it\/en\/wp-json\/wp\/v2\/users\/330"}],"replies":[{"embeddable":true,"href":"https:\/\/www.artartufi.it\/en\/wp-json\/wp\/v2\/comments?post=8966"}],"version-history":[{"count":3,"href":"https:\/\/www.artartufi.it\/en\/wp-json\/wp\/v2\/posts\/8966\/revisions"}],"predecessor-version":[{"id":9134,"href":"https:\/\/www.artartufi.it\/en\/wp-json\/wp\/v2\/posts\/8966\/revisions\/9134"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.artartufi.it\/en\/wp-json\/wp\/v2\/media\/7844"}],"wp:attachment":[{"href":"https:\/\/www.artartufi.it\/en\/wp-json\/wp\/v2\/media?parent=8966"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.artartufi.it\/en\/wp-json\/wp\/v2\/categories?post=8966"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.artartufi.it\/en\/wp-json\/wp\/v2\/tags?post=8966"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}