Name: Carne cruda
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 200 gm piece of beef fillet, trimmed of sinew; 2 king brown mushrooms, thinly sliced; 4 Swiss brown mushrooms, thinly sliced; 50 gm (⅔ cup) shavings of parmesan; Extra-virgin olive oil, for drizzling; Grissini and lemon wedges, to serve

Carne cruda

This Italian starter of raw beef and toppings hails from the Piedmont region. We've opted for mushrooms and parmesan but feel free to tweak the toppings to your taste - just don't skimp on quality.

This much-loved dish is often served as a starter or shared plate. It’s best kept simple: choose high-quality beef, slice it thin, be discerning with the toppings and serve with grissini on the side.

Ingredients

200 gm piece of beef fillet, trimmed of sinew

2 king brown mushrooms, thinly sliced

4 Swiss brown mushrooms, thinly sliced

50 gm (⅔ cup) shavings of parmesan

Extra-virgin olive oil, for drizzling

Grissini and lemon wedges, to serve

Method

1.Roll beef tightly in plastic wrap to form a cylinder, then freeze until just firm (about 1 hour).

2.Thinly slice beef across the grain, remove plastic wrap, and arrange on a platter. Scatter over mushrooms and parmesan. Drizzle with extra-virgin olive oil and season to taste. Serve with grissini and wedges of lemon.

Recipe / styling by Lisa Featherby

Styling by Geraldine Muñoz

Ingredients

Method

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