The best delicious Carpaccio Piemontese recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Carpaccio Piemontese recipe today!
Hello my friends, this Carpaccio Piemontese recipe will not disappoint, I promise! Made with simple ingredients, our Carpaccio Piemontese is amazingly delicious, and addictive, everyone will be asking for more Carpaccio Piemontese.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Carpaccio Piemontese.
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12 oz Beef top round; trimmed of
-all fat,
And sliced as thin as
-possible
1 bn Arugula; cleaned, washed,
; and spun dry
4 oz Raw porcini mushrooms
(or substitute portobello or
-oyster)
1/2 c Extra-virgin olive oil
1 Lemon; juice of
4 oz Parmigiano reggiano; peeled
-into shards
1 oz White truffle
Truffle cutter
Salt; to taste
Freshly-ground black pepper;
-to taste
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.
Yields
4 servings
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