Beef tartare with anchovy cream



Put the pitted olives, capers, spring onion (to taste) in the mixer and blend.
Add the blended ingredients to the meat. Then add the oil and the Zarotti anchovy cream, taste after each addition to determine the quantities for your taste. Adjust salt if necessary.
With the help of a dough cutter/ ring mould or simply a glass divide the tartare into circular portions and finish with a drizzle of oil and a little anchovy cream.

For more info visit blog: Il Gatto Ghiotto

To serve

Serve with a side dish to taste.