Carne cruda all'albese

The most tender raw veal, hand-cut fine and dressed with nothing but olive oil, lemon and a hint of garlic: the Piedmontese answer to tartare. In autumn crowned with wafer-thin white Alba truffle — pure, honest texture.

Beef & Game Category
25 MIN Prep time
0 MIN Cook time
4 people Servings
Carne cruda all'albese

Preparation

Cut the meat

With a very sharp knife, cut the well-chilled veal first into thin slices, then into fine dice — do not mince it, the texture is everything.

Season the bowl

Rub a bowl with the halved garlic clove. Put in the meat and, just before serving, toss it lightly with olive oil and lemon juice.

Season to taste

Season with sea salt and freshly ground pepper — sparingly, so the pure meat flavour carries.

Plate up

Mound it loosely on chilled plates, top with rocket and shavings of Parmigiano or truffle and serve with toasted country bread.

Why this wine?

With Prélude:

The Prélude plays around the raw veal with cool berry fruit and fine structure; its freshness and salinity lift the pure meat flavour without overpowering it.

With Gigue:

The Gigue (red), as a second voice, sets a bright, juicy fruit against it — its delicate tannin picks up the hint of garlic and the olive oil and lends the plate a little warmth.