Prep Time: 30 minutes
Total Time: 30 minutes
- A pound of top quality feef fillet
- The juice of 2 lemons
- Two cloves garlic, crushed flat
- Salt and pepper
- A white truffle (optional)
- A rinsed, boned and minced salted anchovy (optional)
Chop the meat very finely with a long-bladed knife. Don't use a grinder, because the texture will suffer.
Put the meat in a bowl and mix the lemon juice into it, together with the garlic, and season abundantly with olive oil (as much as the lemon juice or perhaps more), salt and pepper. If you are using the anchovy add it now.
Let the meat sit, for between 10 minutes and two hours -- the longer it sits the more the pinkness will fade, as the lemon juice cooks the meat. Purists prefer shorter sitting times. In any case, once it has sat, mix it again, removing the garlic when you do, put it on a serving dish, dot it with finely shaved truffle if you're using it, and serve it as an antipasto. Some people also serve it with tiny pickles, and others dot it with thinly sliced wild mushrooms if they don't have a truffle.