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Raw beef with garlic, parsley and chilli flakes served in a bowl with a glass of red wine

Chianti crudo

Raw tender beef with chilli, parsley & lemon

Raw beef with garlic, parsley and chilli flakes served in a bowl with a glass of red wine

10 mins
Super easy

serves 6, or 10 as a starter

About the recipe

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.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Dario Cecchini

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

Top Tip

This is best served raw, but if you’d prefer, you can grill it briefly, kebab-style, or sauté it.

Method

  1. Bring the meat to room temperature, then place it on a board and tenderise with a meat hammer or Jaccard-style tenderiser.
  2. Cut the meat into large chunks and transfer to a large bowl. Season to taste.
  3. Peel, finely chop and add the garlic. Pick, chop and add the parsley, then add the lemon zest and juice, the chilli 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.
  4. Transfer to a platter and serve immediately with ciabatta-style bread.

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