Super tartare

Marco Stabile


For 4 people

320 g of pure Piedmontese Fassona beef (rump)
200 cl amber beer
7 g of Maldon salt
20 cl of Chianti olive oil
1 Williams pear
Freshly ground Madagascar pepper
1 tray of green shiso (wild sesame)



Cut the meat into 5 mm thick slices and place them in a terrine. Cover with cold beer and leave to marinate for about 3 minutes. Dry, cut into small cubes and dress with: pepper, Maldon salt and extra virgin oil, in that order. Leave until the oil has been completely absorbed by the meat.

Place the tartare on a plate, lay over the raw pear sticks (to simplify the digestion of the raw meat). Accompany with green shiso (wild sesame) to add an aromatic touch.



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 Credits Brambilla-Serrani

Marco Stabile

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"Beered" sweetbread, and all that gives a balance.
A recipe presented at
Identità Milano 2011