Carne all’Albese

Name: Carne all’Albese (Alba-Style Raw Beef with Parmesan and White Truffle)
Yield: For 4
Cuisine: Italian
Ingredients: juice of 1 lemon; 12 fresh asparagus tips, cooked until just al dente; 4 celery stalks, thinly sliced; 85 g (3 oz) parmesan cheese, thinly sliced; 45 g (1½ oz) white truffle, cut into thin shavings; salt and pepper; salt and pepper; 400 g (14 oz) beef fillet, cut into very thin slices; 4 tbsp extra-virgin olive oil

Alba-Style Raw Beef with Parmesan and White Truffle

Preparation info

For
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

The attraction of this sophisticated dish from Piedmont lies in its simplicity and, naturally, in the unbeatable combination of the meat with truffles. Locally in Alba, not only rich people enjoy this dish. The truffle-hunters themselves are very fond of it.

Ingredients

400 g (14 oz) beef fillet, cut into very thin slices
4 tbsp extra-virgin olive

Method

Put the slices of beef between 2 sheets of heavy-duty cling film and beat gently with a meat mallet or the end of a rolling pin until very thin. It should be about 1-2 mm (1/16 inch) thick. Spread the meat over 4 large serving plates without letting the slices overlap. Season with salt and pepper, then brush with the olive oil and lemon juice. Distribute the slices of celery, asparagus tips, Pa