Jamie Oliver

Chianti crudo

Raw tender beef with chilli, parsley & lemon

Chianti crudo Print

Chianti crudo

Serves 6, or 10 as a starter
Cooks In10 minutes
DifficultySuper easy
Healthy
Nutrition per serving
  • Calories
    226
    11%
  • Fat
    13.3g
    19%
  • Saturates
    3.1g
    16%
  • Protein
    38.6g
    77%
  • Carbs
    0.7g
    0%
  • Sugars
    0.2g
    0%
  • Salt
    0.3g
    5%
  • Fibre
    0.1g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Dario Cecchini
READ MORE
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
READ MORE

Share this Recipe

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.

Grass-fed and organic beef is from cows who’ve spent time outdoors. Buying British veal is another great way to support sustainable beef and dairy farming. Join our Food Revolution!

Tips

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

Tip

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Nutrition per serving
  • Calories
    226
    11%
  • Fat
    13.3g
    19%
  • Saturates
    3.1g
    16%
  • Protein
    38.6g
    77%
  • Carbs
    0.7g
    0%
  • Sugars
    0.2g
    0%
  • Salt
    0.3g
    5%
  • Fibre
    0.1g
    -

Of an adult's reference intake