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Chris Cosentino's Beef Heart Tartare - Puttanesca Style Recipe
Oct 11, 2010 @ 5:47 PM
Posted by
Daily Value: 15%
Servings: 8
High-Protein, Low-Carb
Dairy-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 291Daily Value: 15%
Servings: 8
High-Protein, Low-Carb
Dairy-Free, Sugar-Conscious
| Fat | 13g | 19% |
| Saturated | 4g | 18% |
| Trans | 0g | 0% |
| Carbs | 2g | 1% |
| Fiber | 0g | 2% |
| Sugars | 0g | 0% |
| Protein | 40g | 81% |
| Cholesterol | 281mg | 94% |
| Sodium | 463mg | 19% |
| Calcium | 26mg | 3% |
| Magnesium | 51mg | 13% |
| Potassium | 678mg | 19% |
| Iron | 10mg | 56% |
| Zinc | 4mg | 26% |
| Vitamin A | 89IU | 2% |
| Vitamin C | 6mg | 10% |
| Thiamin (B1) | 1mg | 35% |
| Riboflavin (B2) | 2mg | 120% |
| Niacin (B3) | 17mg | 86% |
| Vitamin B6 | 1mg | 32% |
| Folic Acid (B9) | 9µg | 2% |
| Vitamin B12 | 19µg | 323% |
| Vitamin E | 1mg | 5% |
| Vitamin K | 5µg | 7% |
| Fatty acids, total monounsaturated | 5g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
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Photo courtesy of Harold McGee
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
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)
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.
Recipe Details
Servings: 8
