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Traditional Veal Carpaccio Recipe - Carne all'Albese

By Edited Sep 13, 2015 1 2

This is the traditional recipe of the veal carpaccio used in the city of Alba, where it's often called "Carne all'Albese". It's a delicious, yet quite simple, starter, which combines the flavors of veal, olive oil and parmesan. Since it's based on raw meat, make sure to buy it only from a trusted source, as its freshness and quality are of critical importance.

Ingredients (4 people)

  • 20 thin slices of top-round of veal (see Tips for more details on how to get proper slices)
  • 150 g of Parmesan
  • 4-5 tablespoons of extra virgin olive oil
  • Salt
  • Pepper
  • Lemon juice

Optional Ingredients

  • Black or White Truffle
  • 50g Rocket Salad
  • 50g of small Champignon mushrooms in oil, drained

Preparation

  • In a bowl, mix oil, salt, pepper, and lemon juice. The amounts vary, especially for the lemon juice, as it depends on how strong it is. The result should be a sauce with a pleasant flavor, not too sour. Ideally, the sauce can be prepared one or two hours in advance, to allow the flavours to mix.
  • Cut Parmesan cheese into fine shavings. A cheese slicer, or the slicing side of a grater could be used.
  • Lay the slices of meat on a large dish, ensuring they don't overlap too much.
  • Spread the parmesan shavings over the meat.
  • Drizzle the meat with the sauce, ensuring that all slices are seasoned. Make sure not to pour too much sauce, seasoning has to be light to keep a delicate flavor.
  • Garnish the meat with truffle shavings, or rocket salad, or with the Champignon mushrooms. I personally recommend to use only one of the three, as the dish will acquire a different taste with each.
  • Serve immediately.

Tips

  • Veal should be cut as thin as possible. The best way to obtain thin slices is to ask your butcher to prepare them. If you want to slice the meat yourself, proceed as follows:
    • Slightly freeze the top-round before slicing, as it will make the operation easier.
    • Set the meat slicer to the minimum thickness.
    • Slice the meat slowly. If the slices fall apart, increase thickness slightly
  • Truffles, especially the white ones, are very expensive. A good alternative is to use Truffle Olive Oil.
  • It's important to serve the dish as soon as it's ready, as the meat will slowly acquire a gray color, due to the lemon contained in the sauce (note: the meat is still delicious even if it's gray! It just doesn't look as nice).
  • It happens rarely, but, should if any meat is left after the meal, cover it with cling film and store it in the fridge. Consume it within 1-2 days.
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Comments

Feb 2, 2011 3:04pm
Lynsuz
Fabulous, a must try. I love veal, it is just so expensive and hard to find.
Feb 3, 2011 5:40am
daigo75
Very true, Lynsuz. Where I live now (Ireland) beef is everywhere, but veal is difficult to find. In my home region, instead, it's the opposite: we use veal 90% of the time, I must say I never tasted beef until 3 years ago! :O
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