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Fassona piemontese tartare

Original recipe for raw meat all'albese

by Ada Parisi
5 min read

Piedmontese fassona beef tartare or Alba-style raw meat. A traditional Piedmontese appetizer prepared with fassona meat purchased by me directly in the Langhe and vacuum-packed and refrigerated to Rome. Tartare is a no-bake recipe but must be made with excellent ingredients. In the traditional Piedmontese recipe, the white truffle of Alba cannot be missing. I must say, however, that the raw meat all'albese should actually be thinly sliced, While I had a chopped with a knife. I really love Piedmontese cuisine, and the TUNA CALF It's definitely one of my favorite traditional appetizers and the CAKE WITH COOKED CREAM AND MADERNASSE PEARS one of the desserts I like the most.

I seasoned the fassona tartare simply with extra virgin olive oil, I put on an egg yolk just seared and white truffle. The toppings are apart, so that the diner can choose what he prefers. I chose black pepper, garlic and onion, chopped ginger, raw red pepper, chives, wedges of lemon and capers. In fact, I think it is better for each diner to season his meat as he prefers or to eat a little with each condiment, to vary. In a simple dish like this, You can serve as an appetizer or as a main dish, the only recommendation is obvious: the meat should be a ' Lady flesh ', of the highest quality. Have a good day!


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


400 grams of tenderloin fassona piemontese

extra virgin olive oil

8 organic lemon wedges

a red bell pepper

a slice of fresh ginger

two Sulmona red garlic cloves


one shallot

Fleur de Sel

ground black pepper

a handful of capers

4 egg yolks

a white truffle of Alba (Optional)


Raw meat all'albeseFassona beef tartare, or Alba-style raw meat, It's simple to make and no-bake. Thoroughly clean the filet from any fat or filaments, then cut it into strips and chopped, Finally beat him with a knife until you get the desired size. I suggest not to lose the texture to the meat and cut it up as if it were a vegetable brunoise. Season the meat with high quality extra virgin olive oil and a pinch of Fleur de Sel. Let stand at room temperature for 30 minutes meat.

Meanwhile, Finely chop ginger, garlic, shallot, chives and capers. Cut the red pepper diced. Scald the yolk in boiling water (put it on a spoon, immerse it in water and count to 10).

Place the meat on the plate with the help of a pasta cutter, then put on the yolk. Arrange on platter various ingredients you chopped and prepared, Besides the Fleur de Sel and black pepper, separately and in little piles sorted. Finally, supplemented with white truffle and serve immediately. Bon appétit!


MATCHING: The sweet taste and intense of the flesh, It goes well with a red wine of great body as a Amarone della Valpolicella Docg. We chose the one produced by Zonin: The 2011 vintage is of important structure, with aromas of ripe red berries, United with pleasant hints of spices, tobacco, licorice. The taste is complex, intense, highlights cherries, with elegant tannins and soft.

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Hedwig March 23, 2015 - 18:37

I like the ingredients except the fassona I dream.
I went to watch iFood, at first glance it seems nice, paginated well and then apart from others there are a sufficient number of bantams.
Let's see how it ends because cooking portals with Gallery etc. many travel on the web you have to see a distinction from other. I don't follow them but it is obvious that I will follow this I feel in tune :-))
Have a good day.

Sicilians creative in the kitchen March 24, 2015 - 12:08

I also do in Rome I dream, I took her under vacuum directly from Sunrise! That's why I made a Tartar, because it was a really amazing meat. I embrace you, ADA


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