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Carpaccio Piemontese


Course : Italian
Source:
Serves: 4
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Ingredients:


12 ounces beef top round -- trimmed of all fat, and 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

1 medium lemon -- juice of

4 ounces parmigiano-reggiano cheese peeled into shards

1 ounce white truffle

1 piece truffle cutter

1 teaspoon salt -- to taste

1 teaspoon freshly-ground black pepper -- to taste
 

Preparation / 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5744)

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