Beef Carpaccio with Summer Truffles
Serves 4: 300 g beef tenderloin, sliced very thinly; Morra Summer Truffles; Parmigiano Reggiano; extra virgin olive oil; lemon; salt and pepper.
Arrange the carpaccio on plates, season lightly, and top with shavings of Parmigiano and thin slices of summer truffle.
Morra’s Tip: Use the cooking liquid from the product as well.
For this recipe, we used…
For rice and pasta dishes, meat or fish, whole truffles offer the greatest versatility in the kitchen. Our tip? Prepare them in the typical sauce with salt, pepper and a clove of garlic gently fried in olive oil until golden. The flavour will be irresistible! Also available in 25 g format.
Ingredients
Summer truffles (Tuber aestivum Vitt.)(70%), truffle sauce (Tuber aestivum Vitt.)(cooking water), salt.
Nutritional values
Energy (kcal - kJ) 126/532 Fats (g) 0.1
Of which saturated fats (g) 0
Carbohydrates (g) 26
Of which sugars (g) 0.7
Fibre (g) 8.4 Salt 0.8 g
Protein (g) 1.1
