Carpaccio Piemontese

Recipe Ingredients

12 oz	340g	Beef top round - trimmed of all fat,
		And sliced as thin as possible
1		Arugula - cleaned, washed, and spun dry
4 oz	113g	Raw porcini mushrooms
		(or substitute portobello or oyster)
1/2 cup	118ml	Extra-virgin olive oil
1		Lemon - juice of
4 oz	113g	Parmigiano reggiano - peeled into shards
1 oz	28g	White truffle
		Truffle cutter
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Placed sliced beef between sheets of oiled aluminum foil and pound them with a meat mallet or some other suitable instrument until they are paper thin. Place beef on cool plates. Sprinkle with arugula. Thinly slice mushrooms and arrange around plate. Drizzle with extra-virgin olive oil, a squeeze of lemon and drape with Parmigiano shards. Dust with white truffle shavings and season with salt and pepper.

Serve with Barbaresco wine.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5744)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.