Antica Osteria della Pesa
Ingredients and quantities

Quantities for 4 people:

  • 400g minced foal meat
  • 1 black truffle
  • 2 raw artichokes
  • 1 Tropea red onion
  • Maldon salt
  • smoked salt
  • Australian pink salt
  • extra-virgin olive oil

Foal meat tartare

Type of recipe: Main courses


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Preparation method:

Mince the foal meat and season with oil and salt. Place the minced foal (tartare) in equal parts on three plates, shaping each one using a special mould.

On the first plate, place thin slices of black truffle on top of the minced foal (tartare) and a small heap of Maldon salt (English flake salt) on the side of the plate, to be used to taste.

On the second plate, place the sliced raw artichokes on top of the minced meat and a small heap of Australian pink salt (salt that does not contain iodine) on the side of the plate; to be used to taste. On the third plate, place the sautéed Tropea red onion on top of the minced meat with a small heap of smoked salt on the side of the plate.

Garnish with thin slices of toasted bread and a drizzle of oil.



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