Chuck steak tartare

Ingredients for 4 people:

800g chuck steak finely chopped by hand, the juice of ½ a lemon, 1 tablespoon extra-virgin olive oil, 1 tablespoon of desalted and chopped capers, 1 tablespoon Dijon mustard, 1 fresh scallion, salt as needed, 200g wild arugula, 200g cherry tomatoes, extra-virgin olive oil as needed and Maldon salt.

Directions:

In a large bowl mix the chopped meat together with the mustard, lemon juice and finely chopped scallion and cappers. Add in the EVOO, salt to taste and keep mixing until everything is amalgamated.

Using a food ring mold, divide the tartare into four portions, one for each plate.

Serve garnished with the arugula and cherry tomatoes seasoned with a trickle of EVOO and Maldon salt flakes.

*Maldon salt is named after the English town situated at the estuary of the Blackwater River, in Essex. It is a sea salt that comes in flakes created during its “drawing” from the pans where the salt crystalized after boiling. It is distinguished by being at the same time crispy, flakey and extremely elegant to the palate. It can exalt the flavor of many dishes and is perfect on roasts, white meats and fish as well as on white focaccia, cookies and other sweet baked goods and even on chocolate ones because of the delicate contrast between the sweetness and saltines.

Wine to pair:

(edited by di Stefania Vinciguerra)

Fontodi Chianti Classico

Lively ruby. Explosive and intense floral nose, firm palate with good tannin and a refreshing acidity.

Production area: Various vineyards within the property, in Panzano area, municipality of greve in Chianti (FI).

Grape varieties: Sangiovese, Guyot trained, with a density of 6,000 vines per hectare.

Wine-making: Vinification in temperature-controlled tanks with indigenous yeasts for at least 2 weeks. Ageing in Troncais and Allier barrels for 18 months.

Serving Temperature: 16°C.