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Best Easy Carne Cruda all'Albese Recipe

Name: Best Easy Carne Cruda all'Albese Recipe
Total time: 15 min
Yield: 100 g
Ingredients: Fassona veal (tenderloin or round) 7 oz; Fresh truffle (white or black) 0.25 oz; Parmigiano-Reggiano cheese 1 tbsp; Extra virgin olive oil 1 tbsp; Fresh lemon juice 2 tsp; Sea salt 0.25 tsp; Freshly ground black pepper 0.25 tsp

Hand-chopped raw Fassona veal dressed with lemon, oil, and shaved truffle is Alba's signature dish. This high protein mediterranean carpaccio suits keto, clean eats, and lower cholesterol diets beautifully.

Cook 15 min Difficulty EASY 180 kcal

#keto #mediterranean #high protein

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Ingredients

Main ingredients

Fassona veal (tenderloin or round) 7 oz
Fresh truffle (white or black) 0.25 oz
Parmigiano-Reggiano cheese 1 tbsp

Seasonings/Sauce

Extra virgin olive oil 1 tbsp
Fresh lemon juice 2 tsp
Sea salt 0.25 tsp
Freshly ground black pepper 0.25 tsp

Nutrition summary

Carbohydrates 1 g 2%

Protein 22 g 49%

Fat 9 g 49%

Serving size 100g

Cooking steps

1

Place the Fassona veal in the freezer for 10 minutes to firm for easier hand chopping.
2

Using a sharp chef's knife, finely chop the veal by hand to a coarse tartare, ensuring even texture and not mashing the meat.
3

Add the chopped veal to a chilled bowl. Season evenly with sea salt, black pepper, lemon juice, and olive oil. Mix gently with a fork to maintain airy texture.
4

Plate the seasoned veal in a flat, even layer on each serving plate; use gentle pressure with a ring mold if precise presentation is desired.
5

Finish by shaving truffle and sprinkling Parmigiano-Reggiano over the top. Serve immediately while chilled for best freshness.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The key ingredient is Fassona veal, hand-chopped to preserve the delicate, clean flavor and tender texture characteristic of traditional Carne Cruda all'Albese. Its freshness is crucial for achieving the signature taste of the dish.

Q. What's the most important cooking technique for Carne Cruda all'Albese?

Precise hand chopping is essential. Keeping the meat cold and using a sharp knife ensures a coarse but tender texture. Avoid turning the veal into a paste, and mix gently with the seasoning to maintain an airy mouthfeel.

Q. How do I keep the texture light and avoid overworking the meat?

Chill the veal before chopping, then gently mix in the seasoning just until combined. Overmixing or forceful mixing compresses the protein, making the texture dense instead of soft and melt-in-your-mouth.

Q. How many calories and how much protein does each serving provide?

Each 100g serving of this Carne Cruda all'Albese provides about 180 kcal and 22g of protein, making protein roughly 49% of total calories—a high-protein, keto-friendly option.

Best Easy Carne Cruda all'Albese Recipe

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