Ahead of the warm weather, Giorgio Guglielmetti and his right-hand man Rodrigio have come up with a dish that can be either a pleasant appetizer for lunch with friends or a light gourmet lunch. In this video-recipe you will discover how to season a carpaccio of raw Piedmontese fassona beef to create an elegant and mouth-watering dish. Chef Giorgio uses a meat tenderizer to flatten Piedmontese fassona, a lean cut of meat perfect for serving raw. Oberto Piedmontese fassona carpaccio is served with a hazelnut caviaroli (oil perlage), a Luigi Guffanti burrata stracciatella, fine Meaux's grain mustard, and some wild salad.
How to make raw MEAT CARPACCIO
Level: Easy
Time: 20 minutes
Serves: 4 people
Ingredients for 4 people
- Fassona Piemontese Carpaccio 600 g
- Burrata Stracciatella 100 g
- Hazelnut Oil Perlage
- Wild Salad
- Maldon Salt
- EVO Oil
Method
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Slice a piece of Piedmontese fassona Carpaccio.
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Place it between two sheets of baking paper and beat it with a meat tenderizer
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Cut it with the help of a circular base
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Place it on the plate and season it
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Blend the burrata cheese
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Season the carpaccio with maldon salt, evo oil, burrata, hazelnut oil perlage, mustard seeds and wild salad
