Carne Cruda

With Zach Allen

Chopped Steak Tartare with Raw Mushrooms: Zach Allen, Executive Chef of Carne Vino in Las Vegas, shows how to make one of their signature dishes, Carne Cruda. A dish from the Piedmont region of Italy, it is called steak tartare in other parts of the world. Another Italian dish with raw meat, carpaccio, is a dish with a specific origin, (it was created at Harry’s Bar in Venice), raw-meat dishes always have been common in Italy.

This dish uses raw beef fillet, capers, shallots, chives, lemon and mustard. Grind or finely chop the meat and mix with other ingredients in a bowl, adding some olive oil and salt. For garnish, serve with trumpet royale mushrooms (or porcinis) that are sliced thin and dressed with olive oil and salt.

Executive Chef, B&B Ristorante, Carnevino, and Enoteca San Marco | Las Vegas

Zach Allen oversees the kitchens of the three Batali/Bastianich Vegas operations— a major undertaking.  Allen’s influence and responsibility also extends to include the Batali meat curing programs in New York, Los Angeles, and now Vegas—he is the man behind the restaurants’ prosciutto, culatello, and other cured, aged animal parts.

Beginning his career at Lupa Osteria Romana, Zach was named executive chef at Otto Enoteca & Pizzeria in 2003. Having studied cured meat under the tutelage of Mario and his father Armandino Batali, Zach helped launch Otto's renowned artisanal salumi program, curing over fifteen varieties of salami and meats. As the consulting salumist to all of Mario and Joe's restaurants, Zach educates servers and staff about the complexities of curing meat. Now the Executive Chef of B&B Ristorante, Enoteca San Marco and CARNEVINO, Zach executes his vision for Italian flavors and techniques in Las Vegas's ever-growing gourmet scene.