Cooking exercise before travelling-Asti

Today’s food exercise is somewhat unique and calls for a different kind of introduction.
First of all, the immense variety of food and local products of in Italy, provides the opportunity for experimenting and renovating traditional recipes with a contemporary cooking touch. Secondarily, it shall be considered that, despite eating raw meat is controversial in some cultures, several recipes in Italy involve raw meat although not every meat give its best raw.  Today’s recipe is based on a specific kind of meat: the veal. Not any veal but what is considered the best variety on a global scale: the Fassone Piemontese. This is definetly the best for raw meat-based recipes. Therefore the food exercise I am presenting you today is rooted in the most solid cooking tradition of the city of Asti and its surroundings, and make use of the Fassone Meat. Finally, I am receiving several recipes from many of my readers, asking me to publish them on the blog. Today I picked a recipe from a young cooking student, named Fabrizio D’Antonio. Although he is just 17 years old, and still undergoing his vocational training at a cooking school of Asti (AFP Colline Astigiane), shows some very good skills as a cook and he reinvented a very traditional recipe by adding ingredients and elements that make it more tasty and refined, for the pleasure of your palate Thus, enjoy Fabrizio’s version of this recipe and have a good food exercise.

Chopped raw meat with quail egg, Parmigiano cheese wafer, and hazelnuts cream

Chopped raw veal – Photo and recipe by Fabrizio D’Antonio


  • 100 gr. of Sirloin or Tenderloin (best from a Fassone veal),
  • 1 yolk of a quail egg
  • 10 gr. of grinded hazelnuts
  • ½ a lemon juice
  • 1 garlic clove
  • Olive oil, Salt and pepper
  • 50 grams of grinded seasoned Parmigiano Reggiano cheese
  • Hazelnut cream
  • Maldon salt (if you can’t find it, common salt will work anyway)

Procedure: What’s important here is to avoid grinding the  meat as if you were making a common tartare. The essential, to make your recipe perfect and consistent with the local tradition, is the chopping procedure. You have to chop the Sirloin with a knife, preferably on a wooden or plastic cooking board, beating constantly until you get a well homogeneous texture: nor rough pieces, neither mashed. The result shall be a well refined chopped flesh. Put the meat in an iron steel bowl (a copper one will work also) and dress it with olive oil, salt, grinded pepper and garlic and finally, the lemon juice. Let the compost rest for approximately 10 minutes until it absorbes the flavour of the condiments and turn very tender. Make two meatballs, one bigger and one smaller – approximately 70 grams the bigger one and 30 grams the smaller. Cover the latter with grinded hazelnut and place it on a plate, then take the bigger one and place it on the same plate (or a small tray),  press it very gently to create a small crater where the quail egg yolk is to be placed. Now it’s time to make the cheese wafer: take the grated Parmigiano Reggiano cheese and place it on a parchment paper shaping a pierced disk. Put it the microwave oven for a couple of minutes, until you get the right crispy consistency.

Complete your dish by putting the crispy cheese wafer, the hazelnut cream around the egg yolk and a pinch of Maldon salt on it.
My suggestion for you: grate some white truffle on it to enhance the flavour.

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