Time: 20 minuti
Difficulty: minima

Ingredients for 6 people:
600 g of veal fillet
6 egg yolks
2 tablespoons of salted capers
2 shallots
1 teaspoon mustard strong gluten-free
grated rind of ½ untreated lime
1 tuft of parsley
a few stems of chives
extra virgin olive oil
salt up
black pepper in grains

Procedure

Drain the capers and chop them; peel the shallots and chop them. Wash the aromatic herbs, chop finely and arrange the mixture in a large bowl; add the capers, shallots, the gluten-free mustard and the lime peel and mix well with a spoon.

Cut the veal fillet into cubes and beat with a shredder to reduce it to a pulp; transfer it to a bowl and add the prepared ingredients, stirring with a spoon.

Compose the tartare with a high ring in the individual dishes: place the veal tartare on the bottom, make a central hole and place the yolk in it; serve


Chef's advice:
Once they are made, the tartare can be brushed with a light layer of mustard to make it more shiny and tasty.