Chris Cosentino's Beef Heart Tartare - Puttanesca Style Recipe

Ingredients

  • 1 beef heart (approximately 4-5 pounds), trimmed of sinew and gristle
  • 2 teaspoons salted capers (preferably small ones), rinsed
  • 2 tablespoons red onion, finely diced
  • 2 Serrano peppers sliced into very thin rings
  • 2 tablespoons pitted San Remo olives
  • 1 teaspoon lemon zest, finely grated
  • 15 ripe cherry tomatoes, quartered
  • Extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 4 teaspoons fresh basil, julienned
  • 4 teaspoons fresh mint, julienned
  • Maldon sea salt, to taste
  • Freshly ground black pepper, to taste
  • Garlic chips 
  • Crostini (thinly-sliced and toasted bread, usually brushed with olive oil)

When Chris Cosentino of San Francisco’s Incanto needs a go-to recipe, he looks to beef heart. “I really like the flavor and texture of heart. I find it to have a really deep and complex flavor that lends itself to many different cooking techniques.” Here he combines it with San Remo olives in a twist on the classic Italian pasta dish. (Your local butcher shop should be able to provide you with beef heart upon request.) — Arthur Bovino 

Directions

First cut the heart into pieces that are small enough to put through the meat grinder set on a medium dice. (A KitchenAid grinder attachment is perfect). If you don’t have a grinder, then hand-cut the heart into ¼-inch pieces. 

In a mixing bowl, combine the heart with the capers, red onion, Serranos, olives, lemon zest, and tomatoes. Gently mix, being careful not to break up the tomatoes. Add a splash of olive oil, vinegar, and herbs, mixing well. Season with salt and pepper. (You’re looking for a nice balance between the meat, garnish and heat from the chiles).

To assemble the dish, divide the mixture onto 8 cold serving plates and drizzle with extra-virgin olive oil. Then sprinkle with the crispy garlic chips and serve with the crostini.

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