Recipes

A tasty, simple, appetizing recipe, an excellent appetizer of raw meat seasoned with a few ingredients and enhanced by the fragrant and very tasty porcini mushroom. To prepare this excellent Beef Tartare with porcini mushrooms, it is essential to choose a good beef tenderloin to be cleaned thoroughly and chopped strictly with a knife. You can accompany this dish with a mixed salad, boiled potatoes or grilled vegetables. If you do not have fresh porcini mushrooms available you can try our porcini mushrooms in oil, they are just as delicious and will allow you to prepare this recipe during all times of the year.

The ingredients to make Beef Tartare with Porcini Mushrooms

• 200g beef tenderloin
• 2 porcini mushrooms
• Extra virgin olive oil
• Lemon juice to taste
• Salt and pepper to taste

Beef tartare with mushrooms. The recipe step by step

Let's clean our porcini mushrooms. Using a small knife, we remove any root residue from the stem and, using a toothbrush, we remove any soil residue.

We slice the mushrooms into slices from which we will dice them. We place the mushrooms in a bowl and season them with a drizzle of extra virgin olive oil, salt and lemon.

Let the porcini mushrooms marinate for about 15 minutes. Meanwhile, let's prepare the beef tartare by reducing the meat into thin slices, then into shreds and finally chopping it as finely as possible with a knife.

We season the meat by adjusting it with salt, pepper and oil. We combine the mushrooms with the meat, gently mix everything together and fill a ramekin to give the classic round shape.  If there are any mushrooms left over we can add a few slices on top of the meat.

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For a tasty and fragrant first course, we suggest this mouth-watering Pasta with Squid and Aubergines. If you wish, you could prepare the recipe without pasta and use the squid and aubergines as a second course, or as a topping for bread croutons or bruschetta.

Needless to say, the dish renders best when prepared using aubergines in season and fresh squid, which you can recognise by their bright, intense-coloured skin and intact, firm tentacles. The flesh should be white and shiny; if the lighter part has a yellowish tinge, it means that the squid has been fished a few days ago and is therefore not very fresh.

Pasta with squid and aubergines. The ingredients

• 350g short pasta (try our Paccheri)

• 400g squid

• 1 clove of garlic

• 2 aubergines

• Pachino tomatoes to taste

• 100ml dry white wine

• Basil to taste

• Extra virgin olive oil to taste

• Salt and pepper to taste

The recipe for Pasta with squid and aubergines

Wash the aubergines well, then hull them. Cut the aubergines into slices, cut them into small pieces, place them in a colander and cover them with a layer of salt, then cover with a plate and place a weight on it. In this way the aubergines will purge the excess water. This will take about half an hour.

Quickly rinse the aubergine chunks and dry them by blotting with a clean cloth. Drizzle a large pan with two turns of extra virgin olive oil; when the oil is hot, plunge the aubergines