Nothing says love like a farm fresh egg yolk atop raw beef heart.
Call St. Valentine’s Day a Hallmark Holiday if you must, but as a public service to lovers and lovers of offal I offer up a simple, seductive Mediterranean recipe. Make your loved one some beef heart tartare a la puttanesca. Pair it with a nice Chianti and perhaps some Captain Beefheart, or, if you absolutely must Céline Dion’s “My Heart Will Go On.”
The recipe comes from my very good friend Chef Dave Noeth. Dave used the heart from a grass-fed Highlander Whiteface crossbreed that had been slaughtered just days before by his pal John Zamatope of Carman Valley Farms in Hamden Village, N.Y., 607-746-8287. The mound of meat was topped off, with another farm fresh product, the yolk from a pastured blue foot chicken. (more…)
