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