Piedmontese raw meat tartare with Parmesan shavings and corn salad leaves
Ingredients
- 120 g rump roast from Piedmontese meat
- the juice of half lemon
- 5 shavings of top-quality Parmesan cheese
- 10 leaves of corn salad
- 1 garlic clove
- 1 spoon extra-vergin olive oil
- salt and pepper
Preparation
Finely chop the rump meat with a sharp knife. Transfer the meat in a steel bowl, adding the oil, lemon juice and peeled garlic; season with salt and pepper.
Stir well and mix using two forks; adjust the seasoning to taste.
Place the meat on a plate using a mould.
Arrange the Parmesan shavings over top and finish off with the corn salad leaves. Drizzle with oil and serve.
enjoy it with: Dolcetto d'Alba DOC Menturin
Dolcetto d'Alba is one of the pillars of Piedmontese wine tradition and pairs wonderfully with some of the local dishes such as carne cruda (raw meat), tajarin (flat noodles), finanziera (chicken and onion stew), and Toma di Murazzano (cheese), but it also goes well with international flavours such as savoury pies, white meats, and goat's cheeses.
Keep in touch
Sign up for our newsletter to stay up-to-date on the latest Francone Vini news and receive exclusive offers and events related to our wines.