Carne cruda all'albese, or tartare Piedmont fassona. Yes, It's me again, ADA Parisi of Sicilians creative in the kitchen, the woman who does not eat meat if not well cooked. And in fact the fassona tartare you see I've eaten, though I made with my own hands, with the best meat, bought directly in the Langhe and transported under vacuum and chilled up to Rome, and with ingredients of excellence as the white truffle of Alba. My partner, He dotes on the carne cruda all'albese (that really should be thinly sliced thin, While I had a chopped with a knife), he ate the dish and he judged. Good, I swear. I seasoned the meat simply with extra virgin olive oil, I put on an egg yolk just seared and white truffle. The toppings are apart. I chose black pepper, garlic and onion, chopped ginger, raw red pepper, chives, wedges of lemon and capers. I think it's best that each diner season their meat as you wish or who eat a little with each seasoning, 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.
Ingredients for 4 people:
- 400 grams of tenderloin fassona piemontese
- extra virgin olive oil as required
- 8 organic lemon wedges
- a red bell pepper
- a slice of fresh ginger
- two Sulmona red garlic cloves
- enough chives
- one shallot
- Flower of salt as required
- ground black pepper as required
- a handful of capers
- 4 egg yolks
- a white truffle of Alba (Optional)
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, the 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 in the pot with the help of a pastry rings, 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!
THE PAIRING: 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 Casa vinicola Zonin: the year 2011 is 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.