Piedmontese-Style Veal Tartare (Carne Cruda alla Piemontese)

Ingredients (Serves 4)

Trim the veal of any excess fat or connective tissue. Cut it roughly into small pieces, then finely hand-chop (beat) it on a cutting board using two heavy knives or cleavers (chef's knives work best). It is essential not to use a food processor: the rapidly spinning blades create friction that will heat and partially cook the delicate meat.
Once the meat is finely chopped, transfer it to a mixing bowl. Lightly crush the garlic cloves while keeping them whole and add them to the bowl. Add salt, pepper, the lemon juice, and a generous drizzle of extra virgin olive oil, then mix everything thoroughly.
Remove and discard the whole garlic cloves. Prepare the cheese shavings.
Plate the raw meat neatly using a ring mold (pastry ring).
Dust the plate with a pinch of pepper and garnish the meat with a sprig of thyme and the cheese shavings. Serve immediately!