From Wikipedia, the free encyclopedia.
The raw meat all’albese or, more briefly, albese (albèisa in Piedmontese) is a traditional appetizer typical of the Langhe but widespread throughout Piedmont.
Some think that the custom of eating raw meat in Piedmont has very ancient origins. According to some scholars, the first Piedmontese people brought small horses from Asia to the region without being cooked. This custom would have survived thousands of years later in the Ligurian Statielli (today’s Langhe and Monferrato).
How to make Carne cruda all’albese – Raw meat albese style
The recipe is similar to that of the more recent carpaccio. It consists of thin slices of veal (cut with a knife or slicer) or finely sliced meat, preferably of the Piemontese breed, necessarily very fresh. Thus prepared, the meat is marinated in raw lemon juice, seasoned with a veil of extra virgin olive oil, and seasoned with salt and pepper.
Some restaurateurs add shavings of grana or parmesan to the albese. In the right season, albese accompanied by a generous grating of white Alba truffle or porcini mushrooms.
It can also be served in the version coarsely minced by machine, but in this case, we can no longer speak of “meat all’albese” in the most traditional sense of the term. The version prepared with the meat minced with a knife is widespread (some machines perform this type of preparation other than mincing, but they are rare); the last preparation, which has the advantage of not “squeezing” the meat happens with normal mincing.
Regional Recipe from Piedmont