Beef and Fresh Truffle Carpaccio

“Fresh Truffle Carpaccio, a real refreshing entrée”

[row cols_nr=”2″] [col size=”6″]

Serves 4 People

Difficulty level:  Medium

Preparation: 15 min

Cooking time: 0 min

[/col] [col size=”6″]



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
[/col] [/row]



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!

Leave a Comment

Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt
white truffle carbonarachicken with black truffles fondue