Carne Cruda all'Albese

Ingredients

• 600 g Fassone Piemontese veal, a single lean muscle, all sinew removed, frozen 2 hours before preparation
• 1 Sfusato Amalfitano lemon (or similar aromatic variety), juiced at service only
• 4 tbsp Ligurian DOP extra-virgin olive oil, subtle, not robust
• 1 tsp fleur de sel
• ½ tsp white pepper, freshly ground
• In season (October–December)
• 1 Alba white truffle, shaved at table
• To serve
• 40 g rocket leaves, dressed with a few drops of olive oil only

Method

1. 1
   Remove the veal from the freezer. Working on a cold board, use a sharp chef's knife to slice the meat first into thin strips, then across into a fine dice of approximately 3 mm. The pieces must remain distinct — no smearing, no paste. The surface of each piece should appear cleanly cut, not torn.
2. 2
   Arrange a bed of rocket leaves on each cold plate. Transfer the hand-chopped veal directly from board to plate without delay. The meat should be firm and cold to the touch — at 4 °C.
3. 3
   Dress immediately before service: squeeze lemon juice over the meat, drizzle with Ligurian DOP olive oil, scatter fleur de sel, and finish with freshly ground white pepper. The surface of the meat should glisten with oil and show the faint opacification of lemon contact — do not dress in advance.
4. 4
   Where Alba white truffle is available, shave it at table directly over the dressed tartare. The truffle's aroma should be immediate and pronounced the moment the shaver passes across it.