Recipe

Mme Rhoner's dried meat tartare

Dried meat, Valais

Preparation

  1. Peel and finely chop the shallots.
  2. Finely dice the dried meat and apricots.
  3. In a round dish, knead together the dried meat and shallots, dried apricots, olive oil and apricot vinegar. If necessary, add a touch more vinegar if the consistency is too dry.
  4. Leave to rest before serving on toasted rye bread AOP.

Recipe: Elisabeth Rhoner

Dried meat, Valais

Preparation

  1. Peel and finely chop the shallots.
  2. Finely dice the dried meat and apricots.
  3. In a round dish, knead together the dried meat and shallots, dried apricots, olive oil and apricot vinegar. If necessary, add a touch more vinegar if the consistency is too dry.
  4. Leave to rest before serving on toasted rye bread AOP.