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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.

By Lisa Featherby
  • 20 mins preparation plus chilling
  • Serves 6
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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.


  • 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


  • 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.
  • undefined: Lisa Featherby