In a small bowl, mash the anchovies with a fork, mix in the chopped capers, onion and gherkins. Add the finely diced meat and combine with the remaining ingredients.
Add salt if needed and serve the tartare with Aged Balsamic Vinegar of Modena PGI.
*** The original recipe calls for one raw egg yolk per person but I skipped that, only for my personal taste***
