“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″]
- 100 g of rocket leaves
- 100 g of premium quality beef fillet trimmed
- 20 g of black fresh truffle sliced. It is possible to use preserved truffle if fresh truffle is not available.
- Parmesan cheese slices
- Truffle balsamic vinegar
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).