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?

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.
Good to know

Tips & insights

  • Use only very fresh veal from a trustworthy source, since it is served raw.
  • Chop the meat by hand with a sharp knife, this gives a better texture than the grinder.
  • Rub the halved garlic clove only briefly around the bowl, the garlic should only hint.
  • Add lemon, oil and salt only just before serving, otherwise the acidity starts to cook the meat.
  • In season a few shavings of white Alba truffle refine the dish, otherwise good Parmigiano suffices.

Frequently Asked Questions

Which wine goes with Carne cruda all'albese?

A fresh, structured wine with cool fruit that enlivens the raw veal without covering the pure meat flavour. We drink our Prélude from LaSuite aux Conseillans with it, a rosé from old Malbec fermented in large barrique and aged twelve months. Its salinity lifts the lemon and olive oil.

How fresh must the veal be?

Since the meat is served raw, use very fresh veal fillet from a trustworthy source and prepare it the same day. Keep it well chilled until you chop it. A firm, glossy surface and a clean, cool smell show the necessary quality.

Chop or grind?

Chop the meat by hand with a sharp knife. This keeps the texture loose and the individual pieces retain bite. The grinder presses the meat and makes it dense and pasty. A little patience while cutting decides the silky character of the carne cruda.

What goes as a side?

Toasted country bread, rocket and Parmigiano shavings suffice as accompaniment. In season shavings of white Alba truffle refine the dish. Keep the plate simple, so the fine veal and the good olive oil set the tone and are not covered by strong sides.

The wine to pair

See all wines for this category

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