- 500g of Fassona
- 2 tablespoons of lemon juice
- 2 tablespoons of extra virgin olive oil
- Salt and pepper to taste
- Start by knife-beating the Fassona, then transfer to a bowl.
- Pour the lemon juice and extra virgin olive oil over the tartare, then season with salt and pepper to taste.
- Stir gently to mix the ingredients.
- Transfer the Fassona tartare to a serving dish, then garnish with the capperones.
- Serve immediately, accompanied by toasted bread croutons or raw vegetables.