📝 About This Recipe
Hailing from the rolling hills of Piemonte, this Crudo di Carne is the ultimate expression of Italian simplicity and ingredient quality. Unlike its French cousin, this tartare relies on the buttery richness of hand-chopped Fassona-style beef, accented by bright lemon, nutty Parmigiano-Reggiano, and the earthy whisper of truffle. It is a sophisticated, melt-in-your-mouth experience that celebrates the purity of raw beef in its most elegant form.
🥗 Ingredients
The Beef
- 1 lb Beef Tenderloin or Eye of Round (Prime grade, very fresh, trimmed of all silver skin and fat)
The Seasoning
- 3 tablespoons Extra Virgin Olive Oil (High quality, cold-pressed Italian oil)
- 1 tablespoon Fresh Lemon Juice (Freshly squeezed)
- 1 teaspoon Maldon Sea Salt (Or fleur de sel for crunch)
- 1/2 teaspoon Black Pepper (Freshly cracked)
- 1 piece Garlic Clove (Whole, peeled (for rubbing the bowl))
- 1/2 teaspoon White Truffle Oil (Optional, for an aromatic finish)
Aromatics & Texture
- 1 small Shallot (Minced into tiny, uniform cubes)
- 1 tablespoon Capers (Nonpareil variety, rinsed and patted dry)
- 1 tablespoon Fresh Chives (Finely snipped)
Garnish & Serving
- 2 oz Parmigiano-Reggiano (Aged 24 months, shaved into thin curls)
- 1 cup Wild Arugula (Washed and dried)
- 4 pieces Quail Egg Yolks (Optional, one for the center of each serving)
- 1 loaf Rustic Baguette (Sliced and lightly toasted)
👨🍳 Instructions
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1
Place the beef in the freezer for 15-20 minutes. This firms up the muscle fibers, making it significantly easier to achieve clean, precise cuts.
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2
While the beef chills, prepare your aromatics. Mince the shallot and capers finely, and snip the chives. Use a vegetable peeler to create thin shards of Parmigiano-Reggiano.
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3
Take a chilled stainless steel mixing bowl and rub the inside surface vigorously with the cut side of a garlic clove. This perfumes the bowl without the harshness of raw garlic bits in the meat.
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4
Remove the beef from the freezer. Using a very sharp chef's knife, slice the beef into 1/4-inch thick steaks, then into 1/4-inch batons (julienne).
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5
Turn the batons and dice them into 1/4-inch cubes. Do not use a food processor; hand-chopping preserves the luxurious texture and 'bite' of the meat.
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6
Place the hand-chopped beef into the garlic-rubbed bowl. Add the minced shallots, capers, and snipped chives.
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7
Drizzle the extra virgin olive oil and the truffle oil (if using) over the meat. Gently fold with a chilled spoon to coat every piece of beef.
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8
Add the lemon juice, sea salt, and cracked black pepper. Mix briefly—do not overwork the meat or it will become mushy and lose its vibrant red color.
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9
Taste a small morsel. Adjust the salt or lemon juice if necessary; the flavor should be clean, bright, and savory.
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10
Place a circular ring mold in the center of a chilled plate. Pack a quarter of the beef mixture into the mold, pressing down very gently to set the shape.
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11
Slowly lift the mold. If using quail eggs, create a small indentation in the top of the beef mound and carefully nestle a raw yolk inside.
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12
Garnish the plate with a few leaves of wild arugula and a generous scattering of Parmigiano-Reggiano shavings. Finish with a tiny extra crack of pepper and serve immediately.
💡 Chef's Tips
Always source your beef from a trusted butcher and specify it is for raw consumption. Keep the meat as cold as possible throughout the entire process to ensure food safety and better texture. Avoid adding the lemon juice and salt until the very last moment, as the acid and salt will 'cook' the meat and turn it grey. For a truly authentic 'Carne Cruda all'Albese,' omit the capers and shallots and focus purely on garlic-infused oil and shaved fresh truffles when in season.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Gavi di Gavi or a light-bodied red like a chilled Nebbiolo. Serve alongside 'Lingue di Suocera' (mother-in-law's tongues) flatbreads for a traditional Piedmontese touch. A side of pickled cornichons or red onion jam provides a lovely acidic contrast to the rich beef. For a decadent lunch, serve with a small pile of warm, salt-dusted shoestring fries.