Carpaccio Piemontese

Yield:
4 servings
Level:
Easy
Ingredients
  • 12 ounces beef top round, trimmed of all fat, sliced as thin as possible
  • 1 bunch arugula, cleaned washed and spun dry
  • 4 ounces raw porcini mushrooms - or substitute portobello or oyster
  • 1/2 cup extra virgin olive oil
  • Juice of 1 lemon
  • 4 ounces Parmigiano-Reggiano, peeled into shards
  • 1 -ounce white truffle
  • Truffle cutter
  • Salt and Pepper
Directions
  • 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.


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