La ricetta originale, da cui nascono le versioni Low Carb, Protein e Low Fat.
Tasty 4 Recipe Card™
Tartare di pesce crudo mantenendo l'eleganza originale ma ottimizzata per profilo macronutrizionale stretto: riduzione dell'olio, pesce di qualità superiore e salsa emulsionata con yogurt greco per aumentare le proteine mantenendo i grassi sotto controllo.
Time
10m
Servings
1 servings
Level
Facile
165 kcal
Calorie
31 g
Proteine
0 g
Carboidrati
11 g
Grassi
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Sign up free I already have an accountTagliare a coltello il salmone (50 g) e il baccalà (50 g) in dadini piccoli e regolari, tenere separati su carta assorbente.
In una ciotola, formare la tartare alternando i due pesci, aggiungere i tre pepi (pepe verde, bianco e rosa in grani leggermente schiacciati), mescolare delicatamente.
Preparare la salsa: mescolare 10 g di yogurt greco 0%, 5 g di salsa di soia, 3 g di olio extravergine di oliva e i tre pepi, emulsionare bene.
Disporre la tartare al centro del piatto con coppapasta, irrorare con 1 cucchiaino di salsa e servire fredda.
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Food culture
Tartare di baccalà e salmone ai tre pepi - Versione fit is a much-loved dish of Italiana cuisine, with roots in the tradition of Facile. It captures the comfort and generosity of a real home table.
On Tasty Table Diary the original always comes first. The modern versions are created to respect the spirit of the dish while adapting it to different needs.
Cooking tips
FAQ
Helpful answers before you choose your version.
Yes. It is often even better after resting, and it reheats beautifully.
The Low Fat version is designed to reduce fat while keeping the structure of the dish.
The Protein version boosts protein and satiety.
Most versions freeze well in single portions for meal prep.
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