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Fassona raw meat carpaccio is a traditional Piedmontese appetizer, a real triumph of freshness that allows you to savor tender slices of seasoned with an emulsion of lemon juice and extra virgin olive oil.
To prepare the carpaccio of fassona we recommend using slices of round thigh, a particularly lean and precious cut also called magatello or girello. In addition, the round thigh is particularly suitable because it allows to obtain round and regular slices, excellent for being presented at the table.
Cut the round thigh into very thin slices, or ask Marco from the Gola butcher to cut them for you. Squeeze the lemon, add oil, salt, pepper and mix carefully.
Brush a plate with the emulsion and place the slices of meat and the garlic clove on it. Cover them with the rest of the emulsion and the fassone carpaccio is ready. You can flavor your albese by adding parmesan flakes or if you prefer rocket, mushrooms or truffles depending on the season.
