- veal 1/2 kg
- olive oil
- black pepper
- two lemons
- a clove of garlic
- during the mushroom season 200 gr of ovuli or 100 gr of truffles
Take a 1/2 kg of lean veal and beat it with a large knife so as to make it into small, finely cut pieces.
Season it with olive oil, black pepper, lemon juice (2 lemons), salt and a clove of crushed garlic.
Mix well, roll it out on a plate and, during the mushroom season, cover it with sliced ovuli or truffles.
Serve as soon as it’s ready, while the meat still has its fresh and inviting light pink color.
Some, the more honest ones, define it as “gypsy meat“, knowing full well that no confusion can be made.
The Alba raw meat dish is original, lively, made only one way and using the unique raw material offered by the Alba veal.
The meat, only lean meat, no fat or nerves, must be chopped fine with a knife blade and not ground by the butcher using a meat grinder because – and this is fundamental – this dish should be prepared and then served immediately so that the meat doesn’t lose its fresh pink color; it becomes less inviting if the color becomes darker.
Once the meat is finely cut, it is placed in a bowl along with a bit of garlic, olive oil, a few drops of lemon juice and a little salt. It is then mixed exclusively by hand, because only in this way the mixing of the various components is complete.
During the mushroom season add a few petals of truffle which blend well with the rest of the dish.
The flavor is delicate, with some pungent nuances, leaving no trace of grease on the plate unlike artificial and unpleasant imitations.