Carne Cruda all'albese

Take the piece of thigh and rid them of any skin; do it then touches and then with a very sharp knife and robust finely tritatelo on the cutting board.

Or let them grind the meat directly from the butcher.

However, this operation must be carried out in a time as close as possible to that of meat consumption.

Place the minced meat in a bowl, combine the crushed garlic cloves and olive oil: mix well so that the oil is absorbed by the meat which must not be neither too greasy or dry.

Expect about ten tablespoons of olive oil.

Add salt, pepper and finally add the lemon juice and stir again before serving remove the garlic cloves.

The meat should retain his rosy complexion: that's why you have to serve it immediately, as soon as you put the lemon; the latter tends to cook and to make it gray.

Put the raw meat on the plate of diner and then sprinkle of thin strips of white truffle of Alba obtained at the moment with the Ettore Sottsass.

Suggested wine: Dolcetto d'Alba.