Preparation:

  • Display the beef carpaccio on the plates.
  • Vinaigrette: Mix the lemon juice with a little olive oil and the truffle oil, and with a brush, spread it on the carpaccio.
  • Season with salt and pepper
  • Add the parmesan flakes and with a truffle razor cut the fresh black truffle in fine shaves over the carpaccio.

Variations:

  • in place of truffle oil, you can use a drizzle of reduction of balsamic vinegar with truffle.
  • As an alternative, to prepare the vinaigrette: add a little melanosporum truffle juice to the mixture of olive oil and white truffle oil, as well as a little mustard.
  • You can also marinate the carpaccio a little in advance: Once the thin slices have been placed on the plate, you can brush them with a brush of a mixture of half extra virgin olive oil and a little truffle juice. Film it and let it rest in the fridge for at least an hour, so that it can soak up the flavour of the truffle oil.    Add parmesan shavings and grate fresh truffle on top.

Depending on the season, you can use fresh summer truffles(Aestivum), fresh autumn truffles (Uncinatum), fresh winter truffles (Melanosporum), or Piedmont White Truffle (Magnatum Pico).

Little tips from the famous chefs:

  • If you use Melanosporum truffle, you can brush a little hazelnut oil on the plate before placing the carpaccio.
  • If you make this preparation with the Alba White truffle, you can rub the plate with a little garlic, before laying out the slices of carpaccio.
  • If you use the black summer truffle, you can use a little black truffle oil.

Ingredients

For 4 people: