Carne cruda (Italian beef tartare) with fennel, rocket and parmigiano reggiano

Name: Carne cruda (Italian beef tartare) with fennel, rocket and parmigiano reggiano
Cook time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 150g fennel bulb; 300g beef tenderloin; 1 garlic clove, crushed; 3 tbsp lemon juice; salt and black pepper; ¼ cup extra virgin olive oil; ¼ cup parsley, finely chopped; 50g rocket; 40g parmigiano reggiano, shaved with a vegetable peeler

Danielle Alvarez

May 31, 2024

Serve this Italian-style beef tartare with or atop crostini (grilled bread).William Meppem

easyTime:< 30 minsServes:4

Carne cruda is the Italian answer to a classic French beef tartare and, in true Italian fashion, the result of the dish is entirely dependent on the quality of the few ingredients used. Make this in winter using the best beef you can find, freshly pressed olive oil, known as “olio nuovo”, lemons and fennel. If you’re lucky, a little fresh black truffle grated over the beef makes an excellent addition. Serve as a party appetiser or as a slow weekend lunch.

Ingredients

150g fennel bulb
300g beef tenderloin
1 garlic clove, crushed
3 tbsp lemon juice
salt and black pepper
¼ cup extra virgin olive oil
¼ cup parsley, finely chopped
50g rocket
40g parmigiano reggiano, shaved with a vegetable peeler

TO SERVE

grilled crostini (simply brush thin slices of your favourite bread with olive oil and grill over high heat on an indoor or outdoor grill to char both sides of the bread).

Method

Step 1
Bring a pot of salted water to the boil.
Step 2
Remove any brown or bruised outer leaves from the fennel bulb and discard. Slice the fennel thinly on a mandolin and when the water is boiling, dunk the shaved fennel into it for 10-20 seconds before spreading it out immediately on a flat plate or tray to cool down.
Step 3
Chop the beef into small dice like tartare and place in a bowl. Toss it with the garlic, half the lemon juice and half the olive oil. Season with salt and black pepper; taste and adjust seasoning as needed.
Step 4
Combine the cooled fennel, chopped parsley and rocket in another bowl and dress with the remaining lemon juice and olive oil. Lastly, toss in the shaved parmigiano reggiano.
Step 5
Divide the beef between four plates and place a handful of the fennel salad beside each serving. Serve with the freshly grilled crostini.