Pour the meat onto a plate, season with extra virgin olive oil, salt, and black pepper.
Break the egg, remove the egg white, and carefully place the yolk in the center of the tartare, garnishing with finely chopped chives.
Finish each plate with shavings of pistachio parmesan obtained with a peeler.
The beef tartare with pistachio parmesan is ready to be served.
Peeler
Italia, 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 |
