Vicciola veal Cruditè with Patanegra lard, pistachios and hazelnuts

Preparation time
15
Cooking time
0
Serves
6

Ingredients

Preparation

1

Cut the meat into cubes of Vicciola about 2.5 cm per side.

2

Cut the slices of bacon creating strips of about 2.5 cm in height.

3

Wrap one by one the pieces of meat in lard leaving free the base and the top.

4

Gently , trimm the base of each cube in the chopped hazelnuts, crushing slightly so that the crops adheres to the meat.

5

Do the same by joining the chopped pistachios to the side of the cube remained  untrimmed.

6

Serve immediately , at room temperature.

7

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



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