Raw meat carries a risk even when carefully sourced and handled. Keep it cold, prepare it promptly and serve it immediately.
Make ahead Do not chop or dress the meat in advance. Have the butcher prepare the whole cut on the day of serving and keep it at 0–4°C.
Carne all’Albese
Prep 20 min · Serves 4 · Difficulty Easy
Method
Ask your butcher for a whole, unpunctured piece of very lean veal suitable for same-day raw preparation, trimmed to the ready weight. Keep it at 0–4°C from purchase to preparation. Do not use pre-minced or mechanically tenderized meat.Ask your butcher for a whole, unpunctured piece of very lean veal suitable for same-day raw preparation, trimmed to the ready weight. Keep it at 30–40°F from purchase to preparation. Do not use pre-minced or mechanically tenderized meat.
Wash your hands and use a clean, disinfected board and sharp knife. Keep the meat refrigerated until you are ready to cut it. Slice, then chop finely by hand into pieces about 2–3 mm across, working promptly.Wash your hands and use a clean, disinfected board and sharp knife. Keep the meat refrigerated until you are ready to cut it. Slice, then chop finely by hand into pieces about 2–3 mm across, working promptly.
Finely crush the garlic. Mix the chopped meat with the oil, measured lemon juice, garlic, salt and pepper in a cold bowl. Divide among plates and serve immediately; do not leave it to marinate at room temperature.Finely crush the garlic. Mix the chopped meat with the oil, measured lemon juice, garlic, salt and pepper in a cold bowl. Divide among plates and serve immediately; do not leave it to marinate at room temperature.
