From Piedmont: Raw Veal (Tartare) is a typical dish, a recipe offered in these lands, thanks to the quality of the meat present, which can safely be enjoyed without cooking. The tradition wants it hand-chopped, cut without machinery, but we usually use the meat that our trusted butcher grinds for us on the spot.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 1.3 lbs beef (raw)
- 1 lemon juice
- 4 cloves garlic
- 6 tbsp olive oil
- 3 pinches fine salt
- to taste black pepper (ground)
- to taste Parmigiano Reggiano DOP (shaved)
- to taste parsley
Preparation
Place the minced meat in a bowl, season it with lemon juice, olive oil, salt, cleaned and halved garlic cloves, a bit of pepper, and a little parsley.
Let the meat marinate for about half an hour so it “cooks” thanks to the lemon.
Stir two or three times so that the ingredients blend well.
Now remove the garlic cloves, plate the raw meat using a pastry ring, and sprinkle it with shaved Parmigiano Reggiano.
Notes
If you liked From Piedmont: Raw Veal (Tartare) try also other recipes from the Piedmont tradition:
Spaghetti with Bagna Cauda Flavor
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