Recipe of Marco Zamarco – CEO Trado
Yak Tartare, bergamot, Laphroaig Triple Wood
For the tartare
Rump of Yak
Extra virgin olive oil
Scotch Laphroaig Triple Wood
For the garnish
Marinate the meat, covered with butter milk, for a day.
Prepare the mimosa from the peel of bergamot, moisten with sake and marinate in the refrigerator for a day.
Boil miso, filter it with a chinoise and let it cool.
To prepare the tartare, drain and dry the meat, cleanse it of any connective and beat with a knife in the traditional way.
Prepare the dressing by mixing bergamot juice, miso, Worchester, Angostura, Dijon and the scotch.
Season the meat and add a little oil EVO to make it shiny.
Serve by using a pastry rings with right diameter depending on whether you serve this tartare as an appetizer or as a main course.
Garnish with bergamot mimosa, a sprinkling of Maldon salt and Sezchuan.
Serve with lightly grilled slices of bread.