Carne cruda all'albese
Chopped raw beef with lemon
Carne cruda all'albese: Piedmont's hand-chopped beef with lemon and olive oil
In the trattorie of Alba and the Langhe hills in Piedmont, carne cruda is the first course on almost every menu: lean veal or beef from the local Fassone breed, chopped by hand with a knife into tiny pieces and dressed simply with olive oil, lemon, garlic, salt and pepper. In autumn it arrives with white truffle shaved over the top. The traditional dish is raw, which is not for pregnant women, young children or anyone with a weakened immune system. Our safer version sears the whole piece of meat on the outside before chopping, which kills the bacteria on the surface where they live, and is the way to make it if anyone is unsure. Chef's tip: chop with a cold, very sharp knife on a chilled board; a mincer squashes the meat and turns it pasty, while a knife keeps it tender and bright.
- Total time
- 28 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 14 oz lean beef or veal topsidefrom a trusted butcher, very fresh, in one piece
- 1 tbsp olive oilfor searing
- 4 tbsp extra virgin olive oilLigurian or mild
- 1 lemonjuiced
- 1 clove garlichalved
- ½ tsp fine salt
- ½ tsp black pepper
- ⅔ oz Parmigiano Reggiano (optional)shaved
- 1 tender celery stick (optional)finely sliced
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What you'll need
Fresh ingredients (4)
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Method
0/5 doneStep 1: Safer version: heat 1 tbsp olive oil in a frying pan over a high heat and sear 14 oz lean beef or veal topside for 30 seconds on each side until the surface is grey all over. Chill it straight away. Skip this only for healthy adults who accept the risk of raw beef.
3 minStep 2: Chill the beef, a chopping board and a large knife in the fridge for 20 minutes. Rub the inside of a mixing bowl with the cut side of 1 clove garlic, then discard the garlic.
20 minStep 3: Trim away every bit of fat and sinew. Cut the beef into thin slices, then strips, then tiny cubes, and keep chopping until it looks like coarse mince. Common mistake: using a food processor; it heats and mashes the meat.
Step 4: Put the meat in the garlic-scented bowl with 4 tbsp extra virgin olive oil, 1 lemon, ½ tsp fine salt and ½ tsp black pepper and mix gently with a fork. Taste: it should taste bright and clean, not sour.
Step 5: Shape into four flat rounds on cold plates. Top with ⅔ oz Parmigiano Reggiano and 1 tender celery stick, if using, and serve straight away. Keep it in the fridge until you serve and eat it the same day.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 25 g
- Carbs
- 1 g
- Fat
- 14 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does carne cruda all'albese take?
- About 28 minutes in total: 25 minutes to prepare and 3 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of lemon?
- Lime, or 2 tbsp bottled lemon juice per lemon (no zest from bottled juice).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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