A couple of weeks ago, our Piemontese neighbour Armanda pulled out an old recipe book for me to have a look through. ‘Piemonte in Bocca’ is a beautiful old book that details classic recipes in dialect, interspersed with illustrations and poems. Leafing through, I decided the first thing I simply had to make was the classic ‘carne cruda’.
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Here it is, with a few adaptions from my carne cruda loving boyfriend Andrea!
Ingredients:
- 300g beef fillet, minced
- 3-4 garlic cloves, minced
- 2 lemons
- Oil
- Truffle oil
- Salt
Method:
Put your meat in a bowl, and mix in the garlic, lemon juice, oil and salt. Massage through the meat and add a little truffle oil to taste. Allow to rest in the fridge for half an hour before serving with toasted bread.
So delicious and impressive for a dinner party!
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