Yak Tartare with bergamot and Laphroaig Triple Wood

Yak Tartare with bergamot and Laphroaig Triple Wood

Lifestyle Recipes Trado BLOG

Recipe of Marco Zamarco – CEO Trado

Yak Tartare, bergamot, Laphroaig Triple Wood

Ingredients:

For the tartare

Rump of Yak

Butter milk

Bergamot juice

Miso

Worchester Sauce

Angostura

Dijon mustard

Extra virgin olive oil

Scotch Laphroaig Triple Wood

For the garnish

Bergamot peel

Sake

Sezchuan

Maldon salt

Preparation

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.

Villa Miralago, Trado tasting experience

Villa Miralago, Trado tasting experience

Lifestyle Trado Events

Schlossvilla Miralago

Villa Miralago, prestigious location on the Wörthersee in Carinthia, hosted last 28 November 2014 the first event signed Trado.

Guests of Trado and Johannes Muchitsch, renowned chef, great estimators of food and journalists. Surrounded by a beautiful landscape, where everything was in its place, they came to our table to taste the delicacies, prepared and performed by the young chef Luca Beccaria.
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