Chianti crudo

Name: Chianti crudo
Total time: 10 min
Yield: 6, or 10 as a starter
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

Raw tender beef with chilli, parsley & lemon

Dairy-freedf

“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. ”

Serves 6, or 10 as a starter

Cooks In10 minutes

DifficultySuper easy

Jamie Magazine Beef Italian Mains Quick fixes Starters

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

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

By Dario Cecchini

Tap For Ingredients

Method

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.
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.
Transfer to a platter and serve immediately with ciabatta-style bread.