Carne all’Albese

Name: Carne all’Albese (Raw Beef Alba-style)
Yield: Serves 4
Cuisine: Italian
Ingredients: Salt and pepper to taste; Thin slices of Parmesan; 4 tablespoons lemon juice; Salt and pepper to taste; Asparagus tips, thinly sliced, or thinly sliced white truffle; Asparagus tips, thinly sliced, or thinly sliced white truffle; 400 g (14 oz) medallions of very lean beef fillet; 8 tablespoons extra virgin olive oil

Raw Beef Alba-style

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italian Feast

By Antonio Carluccio

Published 1996

About

There are various raw beef dishes, mostly called carpaccio. However, this recipe was created before that! Traditionally it is served with thinly sliced white Alba truffle which is available only between October and January. This is the summer version which uses asparagus though it is still called Carne all’Albese.

Ingredients

400 g (14 oz) medallions of very lean beef fillet
8 tablespoons extra virgin ol

Europe
Italy
Starter
Mediterranean
Gluten-free
November
October
January
December
Summer

Method

Place each medallion between sheets of clingfilm and beat with a mallet until thin. Layer the thin slices of beef to cover a plate. Top with the olive oil, lemon juice, salt and pepper and thin slices of Parmesan. Add the thin slices of asparagus or truffle and in the middle, if you like, a couple of spoonfuls of Insalata di Carne Cruda (see opposite).