Finely chop the meat with a knife, keeping a rustic texture.
Place the chopped meat in a bowl and season with salt and black pepper to taste.
Add the juice of half a lemon and a few extra drops if you want more acidity.
Add a drizzle of BuondiOli oil raw and mix gently to blend the flavors without warming the meat.
Add capers to taste and mix again.
Serve the tartare immediately with warm crostini.
Chef's knife
Cutting board
Bowl
Stirring spoon
Italia, Puglia
| Energy (kcal) | 161.88 |
| Carbohydrates (g) | 0.86 |
| of which Sugars (g) | 0.86 |
| Fat (g) | 9.63 |
| of which Saturates (g) | 3.88 |
| Protein (g) | 16.48 |
| Fiber (g) | 0.71 |
| Sale (g) | 0.04 |
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