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starter | serves 6, or 10 as a starter
This is one of Dario’s signature dishes, and takes its name from the Tuscan wine region. You’ll be eating the meat raw, or close to, so buy the best quality you can.
1. Bring the meat to room temperature then place it on a board and tenderise with a meat hammer or Jaccard-style tenderiser. Cut the meat into large chunks and transfer to a large bowl. Season to taste, then add the chilli, garlic, parsley, lemon zest and juice, and oil. Adjust the quantities to taste; there should be just a hint of each, to bring out the meat’s best aspects and not mask its flavour. Transfer to a platter and serve immediately with bread. The dish is best served raw, but if you’d prefer, you can grill it briefly, kebab-style, or sauté it.
Per serving 410 cals, 30.2g fat (10.2g saturated), 34.1g protein, 0.3g carbs, 0.1g sugars
Recipe Dario Cecchini
Photo David Loftus
from Issue 28
ingredients• 1kg topside of beef, at room temperature
• 1 tsp dried chilli flakes
• 1 large garlic clove, finely chopped
• 3 tbsp finely chopped flat-leaf parsley
• Zest and juice of 1 lemon
• 4 tbsp olive oil
• Ciabatta-style bread, to serve