Battuta di Fassona
Raw Fassona beef, a Piedmontese specialty.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Piedmont, a region in northwestern Italy, boasts a rich culinary history influenced by its geographic location and agricultural traditions. The dish Battuta di Fassona is relatively modern, taking inspiration from older preparations of raw meat, but highlighting the region's exceptional beef breed, Fassona.
Battuta di Fassona is a celebration of Piedmontese culinary heritage and the region's commitment to quality ingredients, particularly its Fassona beef. It is often served as an appetizer or light meal, showcasing the region's dedication to simple yet elegant cuisine.
The Fassona Breed
The Fassona breed is a Piedmontese cattle breed known for its exceptional lean meat and tenderness. Its unique genetics result in less fat and a higher protein content compared to other breeds, making it ideal for raw preparations like Battuta.
Piedmontese Cuisine
Piedmontese cuisine is characterized by its focus on fresh, local ingredients and traditional methods. Simple preparations that highlight the natural flavors of the ingredients are highly valued.
Appetizer Culture
In Italy, and especially in Piedmont, appetizers (antipasti) are an important part of the meal. Battuta di Fassona fits perfectly into this tradition as a refined and flavorful starter.
Battuta di Fassona offers a pure, clean beef flavor with subtle enhancements from olive oil, lemon, and possibly other fresh herbs and seasonings. The overall flavor profile is delicate and refined, emphasizing the quality of the meat itself.
The primary flavor is the rich, buttery taste of the raw Fassona beef. High-quality extra virgin olive oil adds a fruity and slightly peppery note, while a squeeze of fresh lemon juice provides acidity to balance the richness of the meat. Depending on the recipe, other ingredients might include a touch of sea salt, freshly ground black pepper, finely chopped parsley, or even shaved Parmesan cheese, adding layers of complexity without overpowering the beef's natural flavor.
Beef Quality is Paramount
Always use the freshest, highest-quality Fassona beef from a reputable butcher. The meat should be bright red, firm to the touch, and have minimal marbling.
Proper Handling
Keep the beef refrigerated at all times and only remove it from the refrigerator immediately before preparation. Use clean utensils and work surfaces to prevent contamination.
Chopping Technique
Finely chop the beef by hand rather than using a food processor. This prevents the meat from becoming mushy and retains its texture.
Seasoning with Restraint
Use seasonings sparingly to avoid overpowering the natural flavor of the beef. A touch of olive oil, lemon juice, salt, and pepper is often all that's needed.
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