Hamdi Saidani This Chianti crudo is a quick and fresh recipe, which is made with topside of beef and lemon. It’s an ideal dinner party starter, ready in about 15 minutes.
Chianti crudo Recipe Ingredients
- 1kg topside of quality beef
- 1 large clove of garlic
- ½ a bunch of fresh flat-leaf parsley
- 1 lemon
- 1 teaspoon dried chilli flakes
- 4 tablespoons olive oil
- Ciabatta-style bread, to serve
How To Make Chianti crudo
- Prep the Beef: Ensure the beef is at room temperature. Place it on a board and tenderize with a meat hammer or a Jaccard-style tenderizer to break down the fibers.
- Chop and Season: Cut the tenderized meat into large chunks and transfer them to a large bowl. Season to taste with sea salt and black pepper.
- Combine Flavorings: Peel and finely chop the garlic. Pick and chop the parsley leaves. Add the garlic, parsley, lemon zest, lemon juice, chilli flakes, and olive oil to the bowl with the beef.
- Serve Immediately: Gently mix everything together, being careful not to overwork the meat. Adjust the seasonings to taste; there should be just a hint of each to enhance, not mask, the beef’s flavor. Transfer to a platter and serve immediately with slices of ciabatta-style bread.
Recipe Tips
- What is beef crudo? “Crudo” means “raw” in Italian. Beef crudo is a dish of fresh, raw beef that is chopped or sliced and dressed with seasonings like olive oil, lemon, and salt. It is similar to steak tartare.
- How do I safely eat raw beef? The most important rule is to use the absolute freshest, highest-quality beef you can find from a butcher you trust. Inform your butcher that you intend to eat the beef raw so they can provide you with a suitable and freshly prepared cut.
- What does “tenderizing” the beef do? Using a meat hammer or a Jaccard tenderizer (a tool with small blades) physically breaks down the tough muscle fibers in the meat. For a raw dish, this step is crucial as it makes the beef much more tender and pleasant to eat.
- Can I prepare this ahead of time? No. For both food safety and quality, this dish must be prepared and served immediately. Do not let the raw beef sit out.
- Can I cook this if I don’t want to eat it raw? Yes. As the original recipe’s tip suggests, if you’re not comfortable with raw beef, you can thread the seasoned chunks onto skewers and grill them briefly, or quickly sauté them in a hot pan for a delicious cooked alternative.
What To Serve With Chianti crudo
This simple and elegant dish is traditionally served as an appetizer or antipasto.
- Crusty ciabatta-style bread for scooping
- A simple arugula salad with shaved Parmesan
- A glass of crisp, light-bodied Italian red wine, such as Chianti
- A platter of olives and other simple Italian appetizers
How To Store Chianti crudo
- Do Not Store: This dish should not be stored as leftovers. It must be prepared fresh and consumed immediately due to the use of raw meat.
Chianti crudo Nutrition Facts
- Calories: 350 kcal
- Carbohydrates: 2g
- Protein: 45g
- Fat: 18g
- Saturated Fat: 5g
- Sodium: 250mg
- Sugar: 1g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is the best cut of beef for crudo?
The best cuts are lean and very tender with minimal fat or connective tissue. Topside, as used in this recipe, is a great choice. Other excellent options include beef tenderloin (fillet), sirloin, or eye of round.
Is beef crudo the same as carpaccio?
They are similar but different in preparation. Crudo is typically diced, chopped, or cut into small chunks. Carpaccio is made from the same high-quality raw beef, but it is sliced paper-thin and served in a single layer.
How do I finely chop the garlic and parsley?
For the garlic, smash the clove with the flat side of your knife first, which makes it easier to mince finely. For the parsley, gather the leaves into a tight bunch and slice through them repeatedly with a sharp knife until finely chopped.
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Chianti crudo Recipe
Course: AppetizersCuisine: ItalianDifficulty: Easy6
15
minutes350
A classic Italian appetizer of fresh, raw beef tenderized and dressed with lemon, garlic, and parsley.
Ingredients
1kg quality topside of beef
1 large clove of garlic
½ bunch fresh flat-leaf parsley
1 lemon
1 tsp dried chilli flakes
4 tbsp olive oil
Salt and pepper to taste
Directions
- Bring beef to room temperature and tenderize with a meat hammer.
- Cut the beef into large chunks and season with salt and pepper.
- Add finely chopped garlic, chopped parsley, lemon zest and juice, chilli flakes, and olive oil.
- Gently mix to combine all ingredients.
- Serve immediately on a platter with fresh ciabatta bread.
Notes
- It is absolutely essential to use extremely fresh, high-quality beef from a trusted butcher for this raw preparation.
- Do not prepare this dish in advance; it must be assembled and served immediately for safety and freshness.
- Adjust the amount of chili, garlic, and lemon to your personal taste, but be careful not to overpower the delicate flavor of the beef.
- Tenderizing the meat is a key step for the final texture, so don’t skip it.