Place the meat on a plate, season with extra virgin olive oil, salt, and black pepper.
Break the egg, remove the egg white, carefully place the yolk in the center of the tartare, and garnish with finely chopped chives.
Complete each plate with shavings of pistachio pecorino cheese made using a vegetable peeler.
The beef tartare with pistachio pecorino is ready to be served.
Vegetable peeler
Italy, Emilia Romagna
| Energy (kcal) | 94 |
| Carbohydrates (g) | 0.6 |
| of which Sugars (g) | 0.33 |
| Fat (g) | 7.38 |
| of which Saturates (g) | 1.59 |
| Protein (g) | 5.93 |
| Fiber (g) | 0.79 |
| Sale (g) | 0.05 |
