Chop the meat very finely with a sharp, 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.

Once it has sat, mix it again, removing the flattened garlic chunks when you do.

Put it on a serving dish, and garnish it with finely shaved truffle if you're using it, and serve it as an antipasto or appetizer.