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“Veal tartare, buffalo mozzarella,
tomato, parmesan cheese”


  • - 80 g veal tartare
  • - 5 cl olive oil

  • Worcestershire sauce:
  • - 10 g finely chopped chives
  • - ¼ ball of buffalo mozzarella, cut in small dices
  • - 4 lamellae of candied tomato (seeded, dried for 8 h in an oven set at 60°C)
  • - 60 g crispy parmesan cheese (sprinkle finely grated parmesan on a baking mat and bake for 5 minutes at 160°C)
  • - 10 cl basil oil (8 leaves of basil finely mixed with 10 cl olive oil)


Season the tartare with olive oil, Worcestershire sauce, shallot, chives, salt and pepper. Serve with the mozzarella, tomato, crispy parmesan and basil oil.

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