She Strengthens

Honoring the Whole Animal: A Recipe for Kip Heart Tartare

In the culinary world, there’s a growing movement towards reducing food waste and honoring the entire animal. Former Incanto chef Chris Cosentino embodies this philosophy with his creative use of offal dishes. Today, we’re going to explore a unique recipe that showcases the versatility of kip heart, a lesser-known cut of veal.

The Flavor Profile

This dish is a symphony of flavors and textures, with the tender kip heart taking center stage. The addition of garlic chips, crispy focaccia crackers, and a medley of fresh herbs creates a delightful harmony of taste and aroma.

Garlic Chips: The Perfect Garnish

To start, we’ll make the garlic chips that will add a satisfying crunch to our dish. Slowly heat 1 cup of olive oil to 350°F over medium heat. Meanwhile, thinly slice 5 medium cloves of garlic using a mandoline or sharp knife. Once the oil reaches temperature, carefully add the sliced garlic, stirring to prevent boiling over. Fry until golden brown, then remove and let cool on a paper-towel-lined plate. Season with salt and freshly ground black pepper. These crispy treats will stay fresh for up to 3 days when stored in an airtight container.

Focaccia Crackers: A Crispy Companion

Next, we’ll prepare the focaccia crackers that will serve as a base for our tartare. Preheat your oven to 350°F. Slice 2 pieces of focaccia as thinly as possible (easier if frozen or day-old). Place the slices on a baking sheet, brush both sides with olive oil, and season with salt and pepper. Bake for approximately 3 minutes, or until golden brown and crispy. Let cool, and serve 2 per person alongside the tartare.

The Tartare: A Delicate Balance

Now, it’s time to combine the kip heart with its flavorful companions. In a nonreactive bowl, gently mix together 1 pound of trimmed kip heart, 1 small red chile (sliced into thin rings), 1 tablespoon of finely chopped red onion, 1 1/2 teaspoons of salted capers, 1 tablespoon of pitted San Remo olives, and 1/2 teaspoon of finely grated lemon zest. Add 8 ripe yellow cherry tomatoes, cut into quarters, and mix until well combined. Drizzle with extra-virgin olive oil, red wine vinegar, and a sprinkle of thinly sliced fresh basil and mint leaves. Season with salt and black pepper to taste.

The Final Presentation

To serve, divide the meat mixture between 8 cold plates. Drizzle with extra-virgin olive oil and sprinkle with crispy garlic chips. Serve alongside the focaccia crackers and enjoy the harmonious balance of flavors and textures in this unique dish.