Chianti crudo

Raw tender beef with chilli, parsley & lemon

Chianti crudo

Chianti crudo

Serves 6, or 10 as a starter
Cooks In10 minutes
DifficultySuper easy
Nutrition per serving
  • Calories 226 11%
  • Fat 13.3g 19%
  • Saturates 3.1g 16%
  • Sugars 0.2g 0%
  • Salt 0.3g 5%
  • Protein 38.6g 77%
  • Carbs 0.7g 0%
  • Fibre 0.1g -
Of an adult's reference intake
Jamie Magazine
Recipe From

Jamie Magazine

By Dario Cecchini
Tap For Method

Ingredients

  • 1 kg 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
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Dario Cecchini
Tap For Ingredients

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.

Tips

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

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Jamie Magazine
Recipe From

Jamie Magazine

By Dario Cecchini