Raw Meat Alba Style

Clean the veal thoroughly, removing connective tissue, sheaths, nerves, and any impurities. Leave only the compact muscle portion: precise trimming ensures a tender, uniform texture, essential for a raw dish.

Cut the meat along the muscle fibers, obtaining strips approximately 15 centimeters (5.91 in) long and no more than 5 millimeters (0.2 in) in diameter. Maintain a regular size so that the next cut will produce uniform, easily seasoned cubes.

Cut the strips in the opposite direction to the previous cut, until you obtain cubes of about half a centimeter. Work with a very sharp knife and clean movements: the meat should be finely chopped, not crushed or reduced to a shapeless mass.

Deprive one clove of garlic of the skins, leaving it whole. This method allows the aroma to be transferred to the meat without incorporating fragments. into the mixture, which will have to maintain the clean taste of the veal.

Collect the cubes in a bowl and add extra virgin olive oil, salt, pepper and the clove of garlic Mix thoroughly, even with clean hands, until the oil and seasonings are evenly distributed and the meat appears shiny but not submerged.

Take it off clove of garlic Once the meat has absorbed its aroma, taste and, if necessary, adjust with a little oil, salt, or pepper: the seasoning should enhance the meat's aroma without overpowering its flavor.

Place the meat into aluminum or steel discs or rings about 10–12 centimeters (4.72 in) in diameter and about 3 centimeters (1.18 in) high. Press the surface lightly to compact the cubes and obtain even portions, similar to small raw hamburgers.

Gently unmold the portions onto the plate, drizzle with more extra virgin olive oil and finish with a sprig of rosemary, thyme, or marjoram. Add a few flakes of fleur de sel to one corner. Alternatively, serve the meat chopped with a knife or sliced ​​into carpaccio, with the same seasoning.