Crostini With Beef Tartare And White Truffle Oil

In a chilled mixing bowl, mash the anchovies and garlic with a fork to make a paste.

Add the shallots and capers and mash them into the paste.

Add the egg and whisk it into the paste with the fork.

Whisk in the mustard and orange zest.

In a slow, steady stream, add the olive oil, whisking constantly until incorporated.

Whisk in the Worcestershire sauce.

Add the beef and mix well with a wooden spoon. Season to taste with salt and pepper.

Mound some tartare in the center of each crostini.

Garnish with parsley and drizzle with truffle oil.

/n /n Published by Broadway Books./n /nRick Tramonto, the executive chef/partner of Tru in Chicago, was named one of Food & Wine's Top Ten Best Chefs in the country in 1994 and selected as one of America's Rising Star Chefs by Robert Mondavi in 199

He has also been nominated four times for the James Beard Award for Best Chef in the Midwest, winning the award in 200

Tru, which opened its doors in May 1999, was nominated for the 2000 James Beard Award for Best New Restaurant and named one of the Top 50 Best Restaurants in the World by Cond Nast Traveler. Tramonto is the coauthor, with his partner Gale Gand, of American Brasserie and Butter Sugar Flour Eggs./n /nMary Goodbody is a nationally known food writer and editor who has worked on more than forty-five books. Her most recent credits include Williams-Sonoma Kitchen Companion, The Garden Entertaining Cookbook, and Back to the Table. She is the editor of the IACP Food Forum Quarterly, was the first editor in chief of Cooks magazine, and is a senior contributing editor for Chocolatier magazine and Pastry Art & Design magazine./n /nTim Turner is a nationally acclaimed food and tabletop photographer. He is a two-time James Beard Award winner for Best Food Photography, winning most recently in 200

His previous projects include Charlie Trotter's Recipes, Charlie Trotter's Meat and Game, The Inn at Little Washington, Norman's New World Cuisine (by Norman Van Aken), Jacques Pepin's Kitchen, and American Brasserie.