Carne Cruda Recipes

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CARNE CRUDA



Carne Cruda image

Carpaccio, now a staple at many high-end restaurants, even non-Italian ones, is a glorified version of this Piemontese specialty (in Tuscany and other parts of central Italy, an even simpler plate of cured meats is served routinely), which will provide a vibrant beginning to any dinner party. This dish depends on the flavor of olive oil, so break out the good stuff. The meat will be easier to cut into small pieces if you put it in the freezer for about half an hour first to firm it up a bit.

Yield makes 4 servings

Number Of Ingredients 6

1 pound beef tenderloin, trimmed, cut into 1/2-inch or smaller cubes, and chilled
1 cup arugula, chopped
1/4 cup chopped fresh parsley leaves
1/3 cup extra virgin olive oil
1 tablespoon fresh lemon juice, or more to taste
Salt and black pepper to taste

Steps:

  • Toss the beef in a bowl with the arugula, parsley, oil, and lemon juice.
  • Season with salt and pepper, add more lemon juice if necessary, and serve immediately.
  • For a time, the darling of pricey restaurants: Omit the parsley. Shave about 12 slices of Parmesan with a vegetable peeler. Instead of dicing the beef, slice it as thinly as possible (this will be easiest if you freeze it about halfway to solid first). Place the beef slices on a chilled plate and top with arugula and Parmesan. Drizzle with the olive oil and lemon juice and season with salt and pepper. Serve immediately.

CARNE CRUDA WITH ANCHOVY AND GARLIC



Carne Cruda with Anchovy and Garlic image

Some people will tell you that it's okay to make carne cruda, known as "steak tartare" in fancy French circles, in a food processor. Sorry, no go. You don't chop it, pulse it, or otherwise mangle it. You freeze it, slice it, crosscut it, and dice it. Period. Yes, chopping the meat by hand requires patience, but it creates the perfect texture. Freezing the meat beforehand makes this job easier. This is one of those recipes where you must use the very best ingredients you can find-the best olive oil, the best imported anchovies-to take this crudo over the top. Buy the best New York strip or tenderloin you can afford, and tell your butcher how you're serving the meat to ensure you get the very best. For a light meal, serve with plenty of crusty bread and a small salad.

Yield serves 4 as a first course

Number Of Ingredients 7

12 ounces trimmed New York strip or tenderloin
3 cloves Preserved Garlic (page 217)
4 anchovy fillets
1/2 lemon
3 tablespoons extra-virgin olive oil
1 tablespoon water
Kosher salt and freshly cracked black pepper

Steps:

  • Using a sharp knife, go over the meat one more time to ensure all excess fat and sinew have been removed. Wrap the meat tightly in plastic and freeze overnight.
  • Mash the garlic with the flat side of a chef's knife, then chop until puréed and put into a bowl. Chop the anchovy fillets very finely and add to the garlic. Using a grater, zest the lemon into the bowl. Add the olive oil and stir to blend.
  • Remove the meat from the freezer and unwrap. Using your sharpest knife, slice the meat into 1/4-inch slices, then crosscut the slices into 1/4-inch strips. Cut across the strips to form a fine dice.
  • Add the meat to the bowl along with the water to help smooth out the mixture and make it a little less rich. Toss gently. Season to taste with salt and pepper and serve.
  • Instead of plating the carne cruda individually, pile it elegantly on a plate and make a shallow depression in the center. Separate an impeccably fresh egg and gently place the yolk in the well.

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