Best 3 Carne Cruda With Anchovy And Garlic Recipes
**Carne Cruda: A Symphony of Raw Beef, Anchovies, and Garlic**
Carne cruda, also known as steak tartare or beef tartare, is a classic dish that showcases the bold flavors of raw beef, complemented by the salty-umami notes of anchovies and the pungent aroma of garlic. Originating from Italy, this dish has gained popularity worldwide, captivating taste buds with its unique combination of textures and flavors.
**Three Tempting Variations:**
1. **Classic Carne Cruda:** This recipe stays true to the traditional preparation, featuring finely minced beef tenderloin, capers, onions, and a touch of Worcestershire sauce.
2. **Carne Cruda with Quail Egg:** This variation adds a luxurious touch with a quail egg yolk, enhancing the richness and creaminess of the dish.
3. **Carne Cruda with Tuna and Avocado:** This innovative recipe combines the flavors of raw beef with tuna and avocado, creating a harmonious balance of textures and flavors.
CARNE CRUDA WITH ANCHOVY AND GARLIC
Some people will tell you that it's okay to make carne cruda, known as "steak tartare" in fancy French circles, in a food processor. Sorry, no go. You don't chop it, pulse it, or otherwise mangle it. You freeze it, slice it, crosscut it, and dice it. Period. Yes, chopping the meat by hand requires patience, but it creates the perfect texture. Freezing the meat beforehand makes this job easier. This is one of those recipes where you must use the very best ingredients you can find-the best olive oil, the best imported anchovies-to take this crudo over the top. Buy the best New York strip or tenderloin you can afford, and tell your butcher how you're serving the meat to ensure you get the very best. For a light meal, serve with plenty of crusty bread and a small salad.
Yield serves 4 as a first course
Number Of Ingredients 7
Steps:
- Using a sharp knife, go over the meat one more time to ensure all excess fat and sinew have been removed. Wrap the meat tightly in plastic and freeze overnight.
- Mash the garlic with the flat side of a chef's knife, then chop until puréed and put into a bowl. Chop the anchovy fillets very finely and add to the garlic. Using a grater, zest the lemon into the bowl. Add the olive oil and stir to blend.
- Remove the meat from the freezer and unwrap. Using your sharpest knife, slice the meat into 1/4-inch slices, then crosscut the slices into 1/4-inch strips. Cut across the strips to form a fine dice.
- Add the meat to the bowl along with the water to help smooth out the mixture and make it a little less rich. Toss gently. Season to taste with salt and pepper and serve.
- Instead of plating the carne cruda individually, pile it elegantly on a plate and make a shallow depression in the center. Separate an impeccably fresh egg and gently place the yolk in the well.
CARNE CRUDA
Carpaccio, now a staple at many high-end restaurants, even non-Italian ones, is a glorified version of this Piemontese specialty (in Tuscany and other parts of central Italy, an even simpler plate of cured meats is served routinely), which will provide a vibrant beginning to any dinner party. This dish depends on the flavor of olive oil, so break out the good stuff. The meat will be easier to cut into small pieces if you put it in the freezer for about half an hour first to firm it up a bit.
Yield makes 4 servings
Number Of Ingredients 6
Steps:
- Toss the beef in a bowl with the arugula, parsley, oil, and lemon juice.
- Season with salt and pepper, add more lemon juice if necessary, and serve immediately.
- For a time, the darling of pricey restaurants: Omit the parsley. Shave about 12 slices of Parmesan with a vegetable peeler. Instead of dicing the beef, slice it as thinly as possible (this will be easiest if you freeze it about halfway to solid first). Place the beef slices on a chilled plate and top with arugula and Parmesan. Drizzle with the olive oil and lemon juice and season with salt and pepper. Serve immediately.
BAGNA CAUDA
Ever since a family friend introduced us to this Italian dip, we have made it a tradition on New Year's Eve. You have to really like garlic to enjoy this. I have heard that some people omit the cream and substitute olive oil also. Serve with crusty Italian bread, raw cabbage wedges, lettuce, bread sticks or crackers.
Provided by Julie P.
Categories Appetizers and Snacks Seafood
Time 2h50m
Yield 12
Number Of Ingredients 4
Steps:
- Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until tender. Reduce heat to low. Mix in anchovy filets and heavy cream. Cook and stir until thickened. Remove from heat, cover and chill in the refrigerator approximately 2 hours.
- Return the mixture to medium heat, stirring occasionally, until bubbly. Serve hot.
Nutrition Facts : Calories 224.1 calories, Carbohydrate 1.9 g, Cholesterol 81.1 mg, Fat 23.1 g, Fiber 0.1 g, Protein 3.2 g, SaturatedFat 14.2 g, Sodium 345.1 mg, Sugar 0.1 g
Tips:
- Use high-quality ingredients: The fresher and better the ingredients, the tastier the carne cruda will be. Look for high-quality beef, anchovies, and garlic.
- Grind the beef finely: This will help to ensure that the carne cruda is tender and easy to eat. You can use a meat grinder or a food processor to grind the beef.
- Season the beef well: The carne cruda should be well-seasoned with salt, pepper, and other spices. You can also add herbs, such as parsley or oregano, to taste.
- Use good quality olive oil: The olive oil is an important part of the flavor of the carne cruda. Use a good quality extra virgin olive oil.
- Serve the carne cruda immediately: Carne cruda is best served immediately after it is made. This will help to ensure that it is fresh and flavorful.
Conclusion:
Carne cruda is a delicious and easy-to-make dish that can be enjoyed as an appetizer or main course. It is a great way to use up leftover beef and is a popular dish in many parts of the world. With its simple ingredients and bold flavors, carne cruda is a dish that is sure to please everyone at your table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
