Vinny Clist's Coppa Spuntino recipe
Vinny, an immigrant from the UK, began his career at a tiny seafood restaurant before working in French Alps chalets, an airstream food truck, and a local cooking school. He is currently the head chef at Brisbane's premier Coppa Spuntino Italian restaurant.
While working in the French Alps, I prepared this dinner. It's a really popular dish that reminds me of creating it for visitors when working in chalets there. Simply put, cooking for my husband is romantic and extremely oh-so-French!
35 minutes to prepare.
10 minutes for cooking
Tartare's ingredients include:
- 500g of tail fillet for the eye
- Capers for dessert
- Tbsp. of cornichons, chopped
- Tbsp. of finely diced red onion, chopped
- Sp dill for dessert
- Tsp. of Worcestershire
- Dessert tsp Dijon mustard
- 2 yolks of eggs
- Black salt
- Micro chervil
Ingredients: red onions pickled
- Rings cut from half a red onion
- 50g White wine vinegar
- 50g sugar
- 50g water
- Ideally, the ciabatta from yesterday
- Three tablespoons of olive oil
- A pinch of salt,
- A teaspoon of dried oregano
The day before, make pickled red onions. In a saucepan, combine equal parts sugar, water, and vinegar; heat just until the sugar melts. Before adding the red onion rings and liquid to a container with a lid, let it cool just a little. Refrigerate for the night.
Set the oven to 120C for heating. Slice the bread from yesterday, preferably ciabatta, very thinly, and place it on a baking sheet. Olive oil should be drizzled over the oregano and salt. For 10 to 15 minutes, bake.
The third step is to cut the eye fillet into cubes. To preserve some texture, avoid mincing the meat too much; it should be slightly less than 12 centimetres broad.
Combine the eye fillet pieces, capers, cornichons, red onion cubes, dill, Worcestershire sauce, Dijon mustard, and one egg yolk in a large bowl.
The second egg yolk should be placed on top of the tartare mixture on the serving plate. Add black salt and micro chervil as a garnish.
Remember: A lean piece of meat is required for tartare; always purchase the cut from a reputable butcher.