📝 About This Recipe
Inspired by the 'Carne Cruda' traditions of Northern Italy, this dish celebrates the delicate, milky sweetness of premium milk-fed veal. Unlike a standard beef tartare, this veal is hand-minced to a silky texture and kissed with high-quality white truffle oil to elevate its subtle profile. It is a sophisticated, melt-in-your-mouth appetizer that showcases the pinnacle of raw meat preparation and elegant simplicity.
🥗 Ingredients
The Veal
- 500 grams Milk-fed Veal Tenderloin or Top Round (very fresh, chilled, and trimmed of all silver skin)
The Seasoning
- 1.5 tablespoons High-quality White Truffle Oil (ensure it is made with natural aroma)
- 2 tablespoons Extra Virgin Olive Oil (mild, buttery variety preferred)
- 1/2 teaspoon Fleur de Sel or Maldon Sea Salt (plus extra for finishing)
- 1/4 teaspoon Freshly Ground White Pepper (to maintain the pale aesthetic of the veal)
- 1 teaspoon Lemon Juice (freshly squeezed)
Aromatics & Texture
- 1 small Shallot (minced into tiny uniform cubes)
- 1 tablespoon Capers (rinsed, patted dry, and roughly chopped)
- 1 tablespoon Fresh Chives (finely snipped)
- 30 grams Parmigiano-Reggiano (shaved into thin curls with a vegetable peeler)
For Garnish
- 4 pieces Quail Egg Yolks (optional, for richness)
- 1/2 cup Micro-arugula or Watercress (for a peppery bite)
- 12 slices Toasted Crostini (thinly sliced baguette)
👨🍳 Instructions
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1
Place the veal in the freezer for 15-20 minutes before starting. This firms up the proteins, making it much easier to achieve a clean, precise mince without bruising the meat.
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2
Ensure your chef's knife is razor-sharp. A dull knife will tear the delicate veal fibers rather than cutting them cleanly.
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3
Remove the veal from the freezer. Slice the meat against the grain into thin 1/4-inch sheets.
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4
Stack the sheets and cut them into thin strips (julienne), then turn the strips and dice into small, uniform cubes.
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5
Gently run your knife through the cubes to achieve a 'battuta' texture—it should be finely minced but still have a distinct, pebble-like structure, not a paste.
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6
Place the minced veal into a chilled stainless steel or glass mixing bowl. If your kitchen is warm, place this bowl inside a larger bowl filled with ice.
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7
Add the finely minced shallots, chopped capers, and snipped chives to the veal. Toss very gently with a chilled spoon.
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8
Drizzle the extra virgin olive oil and the white truffle oil over the mixture. The truffle oil is potent, so start with the specified amount and adjust later if needed.
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9
Add the lemon juice, sea salt, and white pepper. Fold the ingredients together quickly but carefully to avoid overworking the meat.
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10
Taste a small morsel. The flavor should be clean, creamy, and aromatic. Adjust salt or truffle oil if necessary.
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11
To plate, use a circular pastry ring/mold in the center of four chilled plates. Gently pack the veal into the mold, then lift the ring.
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12
If using quail eggs, create a small indentation in the center of each veal mound and carefully place a raw yolk inside.
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13
Top with shaved Parmigiano-Reggiano curls and a few sprigs of micro-greens.
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14
Finish with a final tiny drop of truffle oil and a pinch of Maldon salt. Serve immediately while chilled.
💡 Chef's Tips
Always source your veal from a reputable butcher and specify it is for raw consumption; freshness is paramount. Avoid using a food processor for mincing, as the heat from the blades will 'cook' the edges of the meat and ruin the texture. Add the lemon juice only at the very last moment before serving, as the acid will begin to turn the meat grey if left to sit. If you cannot find white truffle oil, a high-quality truffle salt can be used, but reduce the added sea salt accordingly.
🍽️ Serving Suggestions
Pair with a crisp, dry sparkling wine like Franciacorta or a light-bodied Nebbiolo to cut through the richness. Serve alongside warm, buttered sourdough crostini or thin Grissini breadsticks. A side of salt-cured egg yolk or a dollop of crème fraîche can add an extra layer of decadence. For a traditional Piedmontese touch, serve with a small pile of roasted hazelnuts on the side for crunch.