I order steak tartare in restaurants whenever it’s on the menu. When you serve it at home it’s important to seek a fine butcher who can provide you with the best-quality beef. You can make the Parmigiano baskets the morning of the party and store them covered at room temperature; they will still have an amazing snap hours later. The trick for success with this is not to use “green can” grated cheese, which will not melt evenly; you have to buy the good stuff. Once you get the hang of making Parmigiano-Reggiano frico you can really crank them out. The tops of water or soda bottles are ideal for forming the Parmigiano cups. I also like to make flat frico as a crunchy garnish for Caesar salads.

　　

Ingredients

makes 40 pieces

　　2 cups coarsely grated Parmigiano-Reggiano cheese

　　1 1/4 pounds lean sirloin, trimmed of excess fat

　　Sea salt and freshly ground black pepper

　　2 egg yolks (see Note)

　　1 anchovy fillet, chopped

　　2 teaspoons Dijon mustard

　　1 teaspoon red chili paste, such as sambal

　　1 teaspoon Worcestershire sauce

　　Juice of 1/2 lemon

　　1/2 red onion, finely diced

　　1 tablespoon capers, drained and minced

　　1/4 cup chopped fresh flat-leaf parsley

　　1 tablespoon extra-virgin olive oil

　　2 tablespoons chopped fresh chives, for garnish

　　

Step 1

Heat a small, nonstick skillet over medium-low heat. Sprinkle 1 tablespoon of the Parmigiano in the center of the pan, making a circle about 3 inches in diameter. Cook until the cheese melts and the cheese strands intertwine like a web, about 2 minutes. Don’t touch the cheese until the bottom starts to get lightly golden. Then press the cheese down with the bottom of a spatula so it sets. Take the pan off the heat for a second to let the cheese round set. Carefully remove the cheese round from the pan and place it over the top of a water or soda bottle. While it is still hot, press the cheese down so it forms a cup shape; let it cool and harden. This will be the edible container for the tartare.

　　

Step 2

Right before you plan to serve this, cut the beef into cubes and put it in the food processor. Pulse the steak until it looks like ground beef. Transfer the meat to a bowl and fold in all the remaining ingredients except the chives. Season with salt and pepper.

　　

Step 3

Put a teaspoonful of the steak tartare into each Parmigiano cup. Garnish with chopped chives and serve immediately. I recommend filling the cheese cups in batches so the meat doesn’t sog the bottom.

　　Cooks' Note

　　Healthy people need to remember that there is a very small risk associated with eating raw eggs. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell.

　　Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter