• 500g of Fassona
  • 2 tablespoons of lemon juice
  • 2 tablespoons of extra virgin olive oil
  • Salt and pepper to taste


  1. Start by knife-beating the Fassona, then transfer to a bowl.
  2. Pour the lemon juice and extra virgin olive oil over the tartare, then season with salt and pepper to taste.
  3. Stir gently to mix the ingredients.
  4. Transfer the Fassona tartare to a serving dish, then garnish with the capperones.
  5. Serve immediately, accompanied by toasted bread croutons or raw vegetables.

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