Jamie Magazine
By Dario Cecchini
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.
Recipe From
Jamie Magazine
By Dario Cecchini
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
This is best served raw, but if you’d prefer, you can grill it briefly, kebab-style, or sauté it.
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