BEEF CARPACCIO WITH AUTUMN BLACK TRUFFLE
Serves: 2 Time: 30 Minutes
INGREDIENTS:
350g of beef fillet
50g of autumn black truffle
Rocket
Coriander leaves
2 tsp of black truffle oil
2 tsp of extra virgin olive oil
2 tsp of white vinegar
200g of mozzarella di bufala bocconcini
Juice of half a lemon
salt and pepper
Decorative pansies/violets
METHOD:
Freeze the beef fillet for 1 hour until it is firm but not frozen.
Using a sharp knife, slice the beef very thinly. Place the slices on a sheet of cling film one next to the other in a circle. Cover with another sheet of cling film and slice the beef filet again in the same way. Transfer the beef onto two separate plates and add the bocconcini on top.
In a bowl, whisk black truffle oil, extra virgin olive oil, lemon juice, vinegar salt and pepper. Add the rocket and coriander leaves and mix well. Place the salad on the plates and shave the autumn black truffle on the top. Decorate with the flowers. Buon appetito!
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