This is a very risky dish, as it requires excellent ingredients, especially the best quality veal. It is my own adoption of veal tartar, so that I can use Mediterranean ingredients.
Lets start with the meat. I got top quality veal steaks from my butcher and cut out the bones, membranes and fat.
I cut the steak in pieces with the knife, but the rest is the job of the mezzaluna. Here is the result.
It is very important that you cut the meat with the mezzaluna, and not using the meat grinder. The taste and tenderness of the meat are unbelievable when you use the mezzaluna, and – of course – you have top quality meat.
The next step is to dress the meat with olive oil, balsamic vinegar condiment, olives and capers. Just add a pinch of sea salt, as the olives and the capres have quite a lot!
The balsamic vinegar condiment I buy from Amerigo, a fantastic shop near Bologna (Savigno). the entrepreneur also owns a one-Michelin star restaurant in this sleepy town.
After thoroughly mixing the meat with all the ingredients, leave it to rest for 30 minutes.
In the meantime, prepare the spinach and the onions. I was lucky to buy baby spinach and perfect green onions.
The spinach is so tender and fresh that you only need to simmer it for 5 minutes until it becomes soft. The onions take a little longer, so I put them in the pan first, with all the trimmings that I took out of the meat, to give extra flavour.
The last step is the assembly of the dish. I start by creating a bed of the spinach and onions. Leave the spinach to cool down, else it will cook the meat that is the next layer. And we dont want to do that!
The second layer is the meat mix.
Finally, put paper thin slices of smoked cheese – Metsovone – on top, to counterbalance the acid and meaty tastes of the dish.
The dish is divine! It is impossible to understand that you are eating raw meat and it literally melts in your mouth!
PS. Auguri a tutti gli amici Greci, Italiani, Tedesci….