Beef and Fresh Truffle Carpaccio

Beef and Fresh Truffle Carpaccio

“Fresh Truffle Carpaccio, a real refreshing entrée”

Serves 4 People

Difficulty level:  Medium

Preparation: 15 min

Cooking time: 0 min



For the dressing

  • 2 spoons of extra virgin olive oil
  • 1 spoon of truffle balsamic vinegar
  • 1 spoon of white vinegar
  • 2 walnuts halves
  • Salt and pepper



1- If possible place the empty dishes in the freezer for 10 min to make them cold. If the space is limited the refrigerator is also good.

2- Wash and dry delicately the rocket leaves.

3- Prepare the vinaigrette in this order: white vinegar, truffle balsamic vinegar, salt, extra virgin olive oil, then 2 crushed walnut halves.

4- Taste and adjust if needed.

5- Take the dishes out of the freezer or refrigerator, and arrange harmoniously the fine slices of beef. Make sure to reserve some space for the rocket leaves.

6- In a medium salad bowl, mix the rocket leaves with the vinaigrette and arrange it on the plate.

7- Distribute some fine small strips of truffles and shave some Parmesan cheese on the meat. Drizzle with dash of truffle oil (optional).

Serve quickly.

Bon Appétit!

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