Italians Cook It Better 
Finger Food & Bitesize 
Gluten Free 
Ready Steady 
- Preparation time
- 15
- Cooking time
- 0
- Serves
- 6
Ingredients
- 8 oz 250 gr Vicciola Meat
- 100 gr from Bronte, chopped Pistachios
- 5 oz 150 gr finely sliced Patanegra lard
- 5 oz 150 gr from Piedmont, chopped Hazelnuts
Preparation
Cut the meat into cubes of Vicciola about 2.5 cm per side.
Cut the slices of bacon creating strips of about 2.5 cm in height.
Wrap one by one the pieces of meat in lard leaving free the base and the top.
Gently , trimm the base of each cube in the chopped hazelnuts, crushing slightly so that the crops adheres to the meat.
Do the same by joining the chopped pistachios to the side of the cube remained untrimmed.
Serve immediately , at room temperature.
Enjoy!!!
Notes
The term Vicciola means exclusively the Piemontese cattle breed reared with hazelnuts. It is one of the top food excellence of my Region of origin, which has the characteristic of being a lean flash, very low in fat and cholesterol, but surprisingly softer, juicer and tastier than any other fat beef meats, therefore ideal for eating raw or undercooked.
A wonderful dish that owes its success solely to the excellence of its extraordinary raw ingredients: Vicciola meat, the breed of cattle reared in Piedmont with hazelnuts, Patanegra Patanegra, sicilian pistachios and hazelnuts from Piedmont. The excellent Vicciola is particularly juicy, flavorful and tender, and especially has no fat or filaments which make it ideal to be eaten raw in large pieces, offering the greatest softness and chewiness.
Photo: Martin Bruckmanns
