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Veal tartare with figs, hazelnuts and anchovy butter

  • Starter
  • medium
  • 4
  • 60 minutes, plus 2 hours freezing time

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Ingredients

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Veal tartare

Anchovy butter

  • 20g of anchovy, in oil (from Cetara)
  • 50g of butter
  • 10g of cream

To serve

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Method

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1
Start by removing the crusts from the loaf of bread so you have a solid block. Place in a sealed container and freeze for about 2 hours (this will help you to cut very thin slices to sandwich the tartare)
  • 250g of bread, preferably from a rustic Italian 'pane Cafone' loaf
2
To make the tartare, finely dice the veal and place in a mixing bowl with the chopped spring onions, mayonnaise and mustard. Add the dried figs and hazelnuts to the bowl, gently mixing everything until combined and season to taste
3
For the anchovy butter, drain the anchovies from the oil and place in a blender with the butter. Blitz until smooth, then fold in the cream and set aside until ready to serve
  • 20g of anchovy, in oil (from Cetara)
  • 50g of butter
  • 10g of cream
4
Preheat the oven to 180°C/gas mark 4
5
When the bread is nearly frozen but still soft enough to slice, cut with a breadknife into very thin slices, about 2mm thick. Using a 5cm cutter, cut out round discs from the bread; you will need about 16 total, but it’s good to have some spare
6
Place on a tray lined with baking paper then brush with a little olive oil. Bake for 15 minutes until golden brown
7
To serve, place a large spoonful of the tartare onto one of the bread discs and place sandwich with another disc on top. Repeat to make 8 sandwiches
8
Spread some of the anchovy butter onto each serving plate and top with the tartare sandwiches and some edible shoots and flowers. For an added flourish, grate a little star anise and cocoa bean over the the plate
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Veal tartare with figs, hazelnuts and anchovy butter

 
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