- Preparation time
- Cooking time
- 20 oz 600 gr Veal Sirlion
- 4 tablespoons 4 tablespoons Extra Virgin Olive Oil
- 1 tablespoon 1 tablespoon Parsley
- 4 teaspoons 4 teaspoons Balsamic vinegar
- 7 2/3 oz 250 gr Strawberries
- 1 clove 1 clove Garlic
- Salt and Pepper to taste
Reduce the meat into cubes of about one centimeter side. Then with a steak sharp knife, chop the meat into smaller pieces, beating it on a wooden cutting board, until almost minced.
Rub a garlic clove into a large bowl, and discard it. Place the meat in the bowl, add oil, salt, pepper, parsley and mix vigorously to combine ingredients.
Wash and dice the strawberries.
Using a shaping ring, divide and shape the meat into 4 individual portions.
Serve the meat, accompanied by diced strawberries , topped with a tablespoon of balsamic vinegar and a little bit of extra virgin olive oil.
Raw veal tartare hand-knife-beaten is a typical dish from Piedmont, my birth Region. It is obtained by cutting the meat into very small pieces with a sharp knife, till it is practically minced. The result is very different from what you would get grinding the meat, because the texture of the meat is uneven, and its juices are not lost.
We commonly use the juiciest veal sirloin of “fassone”, our Piedmont cattle breed, a white cattle, with particularly developed muscles, and fine and elastic skin. Its meat is tender and lean, with a low-cholesterol, which makes it very suitable for raw consumption.