From Piedmont: Raw Veal (Tartare) is a traditional dish, a recipe offered in these lands, thanks to the quality of the meat available, which can safely be enjoyed without cooking. Tradition dictates it should be knife-cut, so without machinery, but we usually use the 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 Regional
Region: Piedmont
Seasonality: All seasons

Ingredients

21 oz 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 PDO (shaved)
to taste parsley

Preparation

Place the ground meat in a bowl, season it with lemon juice, olive oil, salt, cleaned and halved garlic cloves, a bit of pepper, and some parsley.
Let the meat marinate for about half an hour, so it “cooks” thanks to the lemon presence.
Stir two or three times so the ingredients mix well together.
Now remove the garlic cloves, plate the raw meat using a ring mold and sprinkle it with shaved Parmigiano Reggiano.