Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 275 gm small end of the beef fillet finely minced by hand (or possibly coarsely chopped by your butcher)
- Â Â baby artichoke sliced
- Â Â flat leaf parsley to garnish
- Â Â Toast or possibly grissini
- Â Â juire 1 lemon
- 4 Tbsp. extra virgin extra virgin olive oil
- 2 x heaped tsp. finely minced fresh flat leaf parsley
- 1/4 sm clv garlic crushed and finely minced
- Â Â sea salt
- Â Â freshly grnd black pepper
Direcciones
- Mix the beef with the marinade ingredients cover with cling film and marinate overnight in the the fridge The acidity of the lemon juice will change the meats colour.
- To serve arrange on a plate decorate with a slice of raw baby artichoke and a small sprig of fresh flat leaf parsley and accompanied either by toast or possibly grissini or possibly serve in the middle of carne all albese (qv).
- This is very much a Piemontese spcciality that is prepared usually the day before it is to be eaten and served as part of an antipasto on bread or possibly crostini. Dont worry about it being raw. The beef after the preparation will be perfectly cooked by the acidity of the lemon juice marinade. This macerates the meat and allows the garlic flavour subty to infuse into it.
- Serves 4
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 28g | |
| Recipe makes 4 servings | |
| Calories 134 | |
| Calories from Fat 121 | 90% |
| Total Fat 13.72g | 17% |
| Saturated Fat 1.92g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 45mg | 1% |
| Total Carbs 2.84g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.35g | 0% |
| Protein 0.56g | 1% |
