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Carpaccio Piemontese |
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| Course : |
Italian |
| From: |
HungryMonster.com |
| Serves: |
4 |
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Ingredients:
| 12 |
ounces |
beef top round -- trimmed of all fat, |
| 1 |
bunch |
arugula -- cleaned, washed, |
| 4 |
ounces |
raw porcini mushrooms |
| 1/2 |
cup |
extra-virgin olive oil |
| 1 |
medium |
lemon -- juice of |
| 4 |
ounces |
parmigiano-reggiano cheese |
| 1 |
ounce |
white truffle |
| 1 |
piece |
truffle cutter |
| 1 |
teaspoon |
salt -- to taste |
| 1 |
teaspoon |
freshly-ground black pepper -- to taste |
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Preparation:
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.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5744) |
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