📝 About This Recipe
Hailing from the town of Alba in the heart of Piedmont, this elegant appetizer is the ultimate celebration of high-quality raw beef. Unlike its cousin, the French Tartare, Carne Cruda all'Albese is defined by its silky, hand-chopped texture and the delicate balance of bright lemon, pungent garlic, and luxurious extra virgin olive oil. It is a dish of pure refinement that showcases the rustic yet sophisticated culinary heritage of Northern Italy.
🥗 Ingredients
The Meat
- 500 grams Beef Tenderloin or Eye of Round (extremely fresh, high-quality grass-fed beef, chilled)
The Dressing
- 4 tablespoons Extra Virgin Olive Oil (preferably a mild, buttery Ligurian or Piedmontese oil)
- 2 tablespoons Fresh Lemon Juice (squeezed from about 1 large lemon)
- 1 clove Garlic (peeled and halved)
- 1/2 teaspoon Sea Salt (fine grain, or to taste)
- 1/4 teaspoon Freshly Cracked Black Pepper (to taste)
Garnish and Finish
- 50 grams Parmigiano-Reggiano (aged 24 months, shaved into thin curls)
- 15 grams Fresh White Truffle (optional, for shaving over the top (seasonal))
- 1 stalk Celery Heart (very thinly sliced for crunch)
- 1 handful Arugula (for a small bed of greens if desired)
👨🍳 Instructions
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1
Place the beef in the freezer for 15-20 minutes before starting. This firms up the proteins, making it much easier to achieve clean, precise cuts.
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2
Using a very sharp chef's knife, trim away any silver skin or excess fat from the beef until you have a perfectly clean muscle.
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3
Slice the beef against the grain into very thin sheets, about 1/8th of an inch thick.
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4
Stack a few sheets at a time and cut them into thin strips (julienne), then rotate and dice into tiny cubes.
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5
Continue chopping the meat by hand until it reaches a fine, pebbly texture. Avoid using a food processor, as this will turn the meat into a paste and ruin the mouthfeel.
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6
Place the chopped meat into a chilled stainless steel or glass mixing bowl.
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7
Rub the inside of a separate small glass bowl with the cut side of the garlic clove. This provides a subtle 'whisper' of garlic without overpowering the delicate meat.
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8
In that garlic-scented bowl, whisk together the extra virgin olive oil, lemon juice, salt, and black pepper until emulsified.
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9
Pour the dressing over the meat and toss gently with two forks to combine. Do not overwork the meat.
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10
Taste the mixture immediately. The lemon should brighten the beef, not cook it; if it tastes too flat, add a tiny pinch more salt.
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11
Use a ring mold to plate the meat in the center of four chilled plates, or spread it thinly across the surface of the plate for a more traditional look.
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12
Top each serving with the shaved Parmigiano-Reggiano curls and the thinly sliced celery heart for a textural contrast.
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13
If using, shave fresh white truffle over the plates at the very last second to release its intoxicating aroma.
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14
Serve immediately while the meat is still cool to the touch.
💡 Chef's Tips
Always source your meat from a trusted butcher and inform them you are eating it raw. Never use pre-ground beef; the hand-chopped texture is the hallmark of this dish. Dress the meat at the very last moment to prevent the lemon juice from 'cooking' the beef and turning it grey. Use a high-quality olive oil; since there is no heat, the flavor of the oil will be very prominent. If white truffles are out of season, a few drops of high-quality truffle oil can be added to the dressing, but use it sparingly.
🍽️ Serving Suggestions
Pair with a crisp, dry white wine from Piedmont, such as a Gavi di Gavi or a Roero Arneis. For red wine lovers, a light-bodied Nebbiolo or a Barbera d'Alba provides a beautiful acidic match. Serve with thin, crunchy Grissini (Piedmontese breadsticks) or toasted ciabatta slices. Accompany with a side of pickled wild mushrooms to complement the earthy notes of the beef. A simple side of bitter greens like radicchio or endive balances the richness of the meat and cheese.