Beef carpaccio meets creamy Parmigiano Reggiano and the aroma of white truffle. Marinate the beef in lemon juice before dressing it, and add the Savitar Tartufi cream just before serving.
Starters
Servings4 people
Preparation40 minutes
A recipe by
Ingredients
- 600 g thinly sliced beef carpaccio
- 90 g Parmigiano Reggiano and white truffle cream
- 50 g extra virgin olive oil
- Juice of 2 lemons
- Julienned celery, to garnish
- Oregano, salt and pepper, to taste
Preparation
- Arrange the beef slices in a large bowl or on a tray.
- Drizzle with the lemon juice and season with salt and pepper.
- Cover and marinate in the refrigerator for 30 minutes.
- When ready to serve, arrange the beef on plates.
- Drizzle with extra virgin olive oil.
- Add the Parmigiano Reggiano and white truffle cream using a spoon or piping bag.
- Garnish with julienned celery and a pinch of oregano.
