Non-VegetarianPiemontese cuisine Starters

Carne Cruda all'Albese

Name: Carne Cruda all'Albese
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Piemontese
Ingredients: 450 g fassona beef rump or fillet; 40 ml Extra virgin olive oil; 15 ml Fresh lemon juice; 1 clove Garlic; 3 g Fine sea salt; 1 g Black pepper; 10 g white alba truffle

Hand-chopped raw Fassona beef seasoned lightly with garlic, lemon juice, and extra virgin olive oil from Alba in Piedmont.

🇮🇹Italy· Piedmont

Prep: 20 min
Cook: 0 min
Total: 20 min
Servings: 4
Difficulty: Easy
Calories: 210 kcal

Ingredients

0 of 7 gathered

Servings

450 g fassona beef rump or fillet — extremely fresh, trimmed of all fat and sinew, kept very cold
40 ml Extra virgin olive oil — mild and fruity, preferably Ligurian or delicate northern Italian
15 ml Fresh lemon juice — freshly squeezed
1 clove Garlic — peeled and halved
3 g Fine sea salt — to taste
1 g Black pepper — freshly cracked
10 g white alba truffle — fresh, for shaving over the top

Equipment

•Sharp chef knife
•Chilled cutting board
•Chilled mixing bowl
•Citrus juicer

Nutrition

Per serving, approximate

Calories: 210 kcal

Instructions

1
Chill your cutting board, sharp chef knife, and mixing bowl in the fridge for twenty minutes.
2
Trim any remaining fat, silver skin, or connective tissue completely from the cold meat.
3
Slice the cold beef into paper-thin strips using a very sharp knife.
4
Cut the strips into tiny cubes, then gently chop by hand until finely minced.
5
Rub the inside of the chilled mixing bowl thoroughly with the cut clove of garlic.
6
Place the hand-chopped beef immediately into the garlic-scented chilled bowl.
7
Add the extra virgin olive oil, fresh lemon juice, fine sea salt, and black pepper.
8
Fold gently with a fork until the seasoning is just combined without bruising the meat.
9
Divide the dressed meat loosely onto cold plates and serve immediately.