Beef Tartare with hazelnut and pickled mushrooms

private residentialcookbook stories
Written By Marco Fazio

Unveiling the exquisite fusion of stone elegance and outdoor culinary excellence

Beef Tartare on Ivory Fantasy granite kitchen worktop - photo Marco Joe Fazio

Beef Tartare on Ivory Fantasy granite kitchen worktop

When we think of outdoor dining, our minds often drift towards sizzling barbecues and smoky grills. But what if we told you there's a way to elevate your open-air gatherings to a new level of sophistication and flavour? Enter the enchanting world of outdoor kitchens, where the natural beauty of stone meets the culinary prowess of renowned Italian chef Lorenzo Salami.

 

An outdoor kitchen adorned with natural stone like this resplendent Ivory Fantasy granite is more than just a cooking space; it’s a natural focal point for al fresco entertaining. The Ivory Fantasy's gentle black, beige, and pink veins provide a beautiful backdrop for crafting culinary wonders.  Imagine sipping on chilled drinks, surrounded by the natural beauty of your garden, amazing your friends with an imitation of Lorenzo's beautiful dishes.

We are proud to present Beef Tartare with Hazelnut and Pickled Mushrooms, where Lorenzo takes a traditional recipe for raw meat and creates a symphony of flavours and textures with his signature flair. 

Watch the chef prepare this beautiful dish in our video presentation hosted by Donna Thacker from Seriously Good Food in Marlow

enjoy the recipe preparation here

Ready to elevate your al fresco experience?

 

Beef Tartare with hazelnut and pickled mushrooms

by Lorenzo Salami

Serves: 4 people

Preparation: 40 minutes

Chilling: 10 minutes

ingredients

  • 320g beef fillet 

  • 32 toasted hazelnuts 

  • 100g shimenji mushrooms 

  • parsley

  • 24 capers 

  • 40g parmesan 

  • nasturtium leaves, edible flowers, chervil, red vein sorrel for decoration 

  • 100g water 

  • 50ml white wine vinegar 

  • 25g sugar 

  • salt, oil, pepper

 

preparation

Mix water, sugar, and vinegar and bring to a boil. Cook the mushrooms in this mix for one minute and reserve until cold.

Cut the meat into small dices and season with chopped parsley, capers, shaved parmesan, salt and olive oil.

Arrange the beef tartare on a plate using a kitchen ring and decorate it with mushrooms, hazelnuts and all of the herbs on top.

 

Ivory Fantasy granite kitchen worktop at stoneCIRCLE yard

 
chef Lorenzo Salami with Donna Thacker at stoneCIRCLE yard - photo Marco Joe Fazio

chef Lorenzo Salami with Donna Thacker at stoneCIRCLE yard

Beef Tartare with hazelnut and pickled mushrooms

project details

kitchen worktop: Ivory Fantasy Granite

chef: Lorenzo Salami

presenter: Donna Thacker

production: Marco Joe Fazio Creatives

Marco Fazio

Marco Joe Fazio is CCO and director of photography at space+style™ by marco joe fazio Ltd, working in fashion, hospitality, food & drink, architecture and design.

Born and raised in Tuscany, Italy, Marco learned the rudiments of photography and the magic of the darkroom in his early school years. Thereafter, he worked in architecture, interior, and lighting design for two decades. During those years, Marco founded an award-winning architectural studio and managed a multidisciplinary design team, working mainly for fashion industry clients.

Since moving to London in 2008, Marco has been recognised as a Chartered Architect of the Royal Institute of British Architects (RIBA) while pursuing his dream of connecting the worlds of architecture, design, and fashion from the photographer's perspective.

After years of passionate dedication, hard work and professional achievements, he was awarded the Fellowship certification (FBIPP) by the British Institute of Professional Photography and won the Peter Grugeon Award for the Best Fellowship of the Year in 2016. Subsequently, he has been admitted as a member of the highly regarded Association of Photographers (AOP). 

Having achieved a stronghold in coordinated image and photography for the design and fashion world, Marco has taken his expertise into the hospitality market; luxury and boutique hotels, fine dining restaurants, and the drinks and beverage industry are all reaping benefits from his services.

Today, Marco is leading his agency in assignments in the hospitality, fashion, and design industries.

Creative photography, cinematography, coordinated images and brand marketing form the core of his services.

Thanks to more than a decade in the music industry, Marco has expendable knowledge in composition and sound engineering. That knowledge is a valuable asset in creating licensed soundtracks and magnetic sound designs for commercial productions.

Marco's passion and another branch of his business are mentoring and nurturing new visual arts talents. In 2016, he launched "telling [fashion] stories" – photography & set design workshops – and more recently, he has become a lecturer for the School of Art and Creative Industries at London South Bank University (LSBU).

The crossover between genres and industries is a peculiar and essential factor in his work, contributing to thinking outside the box and achieving a unique style rich in symbolism and content.

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