Battuta with Stracciatella and Chilli Flakes

 An elegant Italian-style raw beef dish where the quality of the meat is the real star. Finely hand-chopped beef is seasoned simply, then crowned with soft, milky stracciatella. A sprinkle of chilli flakes and freshly ground black pepper adds warmth and contrast without overpowering the delicacy of the dish.

Ingredients (serves 2)

• 300 g top-quality beef (fillet or sirloin), suitable for raw preparations

• 150 g stracciatella (from burrata)

• Extra-virgin olive oil

• Fine sea salt

• Freshly ground black pepper

• Dried chilli flakes

• A few drops of lemon juice (optional)

Method

Keep the beef very cold until you’re ready to prepare it. This helps both safety and texture.

Using a very sharp knife, finely chop the beef by hand. Avoid a mincer or food processor – hand-chopping gives the best texture.

Place the chopped beef in a bowl and season gently with sea salt, black pepper and a little extra-virgin olive oil. If you enjoy a slightly fresh note, add a drop or two of lemon juice. Mix delicately without compressing the meat.

Shape the battuta on chilled plates into neat rounds or ovals.

Spoon the stracciatella generously over the top of the meat.

Finish with freshly ground black pepper, chilli flakes and a fine drizzle of extra-virgin olive oil.

Chef’s tips

• Use the absolute best beef you can find and make sure it is approved for raw consumption.

• Keep the seasoning restrained – the dish should taste pure, delicate and creamy.

• Serve immediately, cool but not fridge-cold.

Serving ideas

This dish is perfect as an antipasto or refined starter. Pair with grilled bread, carta di musica, or a lightly dressed rocket salad. A crisp white wine or a light red works beautifully.