Baked radish tartare
2 servings
20 minutes
Roasted radish tartare is an exquisite blend of roasted radishes, fresh young zucchini, and tender broccoli florets, complemented by aromatic radish greens and truffle oil. This dish from the author's kitchen surprises with its balance of flavors: sweet caramelized radish, crunchy zucchini notes, and a light spiciness from broccoli. It has an elegant texture that pairs perfectly with sparkling wine, highlighting the depth and sophistication of its nuances. Such a treat is a great choice for gourmets who appreciate original and bold combinations. Truffle oil adds aristocratic refinement to the dish, while finely chopped ingredients make the tartare delicate, airy, and ideal for serving at buffets or special dinners. It is a true gastronomic experiment that reveals new dimensions of taste sensations.
1
Prepare all the ingredients. Preheat the oven to 170 degrees.
2
Send the radish to the oven for 10 minutes.
- Radish: 200 g
3
Remove small top florets from the broccoli, no larger than a pea.
- Broccoli florets: 100 g
4
Heat vegetable oil in a pan and sauté the broccoli for just 1 minute, lightly salting it.
- Broccoli florets: 100 g
- Salt: to taste
5
Cut the baked radish into very small cubes.
- Radish: 200 g
6
Cut the raw zucchini into small cubes.
- Baby courgettes: 200 g
7
Finely chop the radish greens.
- Radish tops (greens): 10 g
8
Mix all the prepared vegetables.
9
Salt, pepper, and dress with truffle oil.
- Salt: to taste
- Ground black pepper: to taste
- Truffle oil: 10 ml
10
Serve baked radish tartar with sparkling wine.
