Carpaccio Piemontese

Name: Carpaccio Piemontese
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

9 ingredients

8 steps

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

1

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.
2

Place beef on cool plates.
3

Sprinkle
4

with arugula.
5

Thinly slice mushrooms and arrange around plate.
6

Drizzle with extra virgin olive oil, a squeeze of lemon and drape with Parmigiano shards.
7

Dust with white truffle shavings and season with salt and pepper.
8

Serve with Barbaresco wine.