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Chianti crudo
Raw tender beef with chilli, parsley & lemon
Chianti crudo
Serves 6, or 10 as a starter
Cooks In10 minutes
DifficultySuper easy
Nutrition per serving
Jamie Magazine
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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
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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.
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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