Carne Cruda all'Albese con Tartufo Bianco

Alba, Langhe

‹ Piedmont

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The working recipe — the Market List, the Method, and where it lives or dies

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Origin

Piedmont — Alba, Langhe

Description

Alba's steak tartare — raw Fassona beef (Piedmont's lean indigenous breed), hand-chopped to a coarse mince, dressed with lemon juice, extra-virgin olive oil, salt, white pepper, and shavings of fresh Tartufo Bianco d'Alba (White Alba truffle) when in season. Nothing else. The Fassona is not the same as standard beef; it has less intramuscular fat, more protein, and a distinctive sweet, clean flavour that makes it the only appropriate beef for eating raw in this preparation. The truffle is not a garnish — it is co-equal with the beef.

III

The Thread

—Raw hand-chopped beef dressed with acid and fat — the Piedmontese and French traditions arrive at the same raw beef preparation through different cultural routes; France uses egg yolk where Piedmont uses truffle French

—Hand-chopped raw beef dressed immediately with fat and aromatics — both traditions value the texture of hand-cut over ground and serve immediately before acid denatures the protein Ethiopian

—High-quality beef eaten raw or barely cooked, dressed with acid and aromatic — both traditions exist because the beef quality is sufficient to eat with minimal intervention Japanese

Flavour Context

Clean sweet raw Fassona, lemon brightness, olive oil richness, intoxicating white truffle — restrained, sublime, requiring the most expensive possible ingredients for the simplest possible preparation

Pillars V — VII

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