Insalata di Carne Cruda

This is very much a Piemontese speciality which is prepared usually the day before it is to be eaten and served as part of an antipasto on bread or crostini. Don’t worry about it being raw. The beef after the preparation, will be perfectly ‘cooked’ by the acidity of the lemon juice marinade. This macerates the meat and allows the garlic flavour subtly to infuse into it.