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Francesco Bracali's colourful beef tartare recipe marries the sumptuously soft texture of the raw meat with crisp sesame seed rolls and a rich, creamy chive sauce. Seasoning and flavour come from a savoury soy and ginger oil, as well as vibrant raspberry powder for a slight sweetness. Francesco prefers to use Maremmana beef for this recipe, a native breed prized for its bright red meat and rich flavour, but other good quality steak will work as well.
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