Raw and Rare by Lindy Wildsmith

Author:Lindy Wildsmith
Language: eng
Format: epub
Publisher: Jacqui Small LLP
Published: 2017-06-20T16:00:00+00:00

◁ La carne cruda all’albese

Long before the much-celebrated carpaccio was dreamed up in Venice, Italy, la carne cruda all’albese was a well-known antipasto speciality from Alba, popular throughout the whole of the Italian Piedmont region. It consists of raw, thinly sliced or finely chopped veal, in a lemon juice and extra virgin olive oil dressing, fragranced with garlic. In autumn, the lemon juice is omitted and shavings of Alba’s famous white truffle are added. Porcini or ovoli mushrooms are also popular additions. These raw meat antipasti have become universally but incorrectly known as carpacci.

Serves 4

4 tablespoons extra virgin olive oil

juice of 1 lemon

1 garlic clove, squashed with the side of a knife and peeled

pinch of fine sea salt and a grinding of freshly ground black pepper

400g (14oz) chilled fillet of rose veal, frozen for 90 minutes before slicing to make it easier to slice, thinly sliced (see here)

Put the oil in a screw-top jar with the lemon juice, garlic, salt and pepper. Seal with the lid and shake well.

When ready to serve, lay the meat out on a large plate and splash the dressing over it all. It is traditional to do this 15 minutes before serving, to ‘cook’ or denature the meat in the lemon juice, but if you prefer your meat au naturel, add the dressing just before serving. Serve straight away.

VARIATIONS: Omit the lemon juice and add shaved white truffle. If you want to add porcini or ovoli mushrooms, keep one-third of the dressing back to marinate the thinly sliced mushrooms separately, then arrange them sparingly on top of the meat before serving.

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