At Dattilo restaurant, at the Ceraudo farm, Caterina Ceraudo embodies the essence of contemporary Calabrian cuisine, having swiftly earned a Michelin star through her remarkable talent. Trained by master Niko Romito (three Michelin stars), Caterina transforms regional traditions into sophisticated creations that range from essential compositions like tomato and oregano to interpretations of arbëreshë recipes, a heritage of local Albanian communities. Here is one of her signature recipes, made simple to do it yourself.

The Recipe (for one serving)

INGREDIENTS

300 g of lean Podolica beef loin
10 g of desalinated capers
25 g of mustard seeds
3 anchovy fillets
50 g of Tropea red onion

For the Herb Mayonnaise

2 egg yolks
250 g of peanut oil
Salt
Juice of 1 lemon
1 tablespoon of white wine vinegar
Chopped aromatic herbs (tarragon, oregano, wild fennel)

Instructions

For the Mayonnaise:
Place the egg yolks in a tall, narrow container. Add the white wine vinegar, lemon juice, and peanut oil. Using an immersion blender, emulsify the mixture from the bottom upwards. Once emulsified, add the chopped aromatic herbs and season with salt.

For the Tartare:
Cutting: Slice the beef into strips, then into cubes, and finally use the back of the knife blade to chop it to the desired texture.
Seasoning: Finely chop the onion, and cut half into desalinated capers. Chop the anchovy fillets. Place everything in a cold steel bowl, then add the mustard seeds. Add the finely chopped beef, extra virgin olive oil, and mix well. Season with salt to taste.

Plating:
Using a round mold, place the tartare in the center of a flat plate. Finally, top the tartare with the herb mayonnaise.