Name: Carne all’Albese (Alba-Style Raw Beef with Parmesan and White Truffle)
Yield: Serves 4
Cuisine: Italian
Ingredients: 4 celery stalks, trimmed and thinly sliced; juice of 1 lemon; 12 fresh asparagus tips, cooked until just al dente; 400 g beef fillet, cut into very thin slices; salt and pepper; 4 tbsp extra virgin olive oil; 45 g white truffle, cut into thin shavings; 85 g Parmesan, thinly sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“The attraction of this sophisticated dish from Piedmont lies in its simplicity and, naturally, in the unbeatable combination of the meat with truffles. Locally in Alba, not only rich people enjoy this dish. The truffle-hunters themselves are very fond of it.”

Ingredients

400 g beef fillet, cut into very thin slices
salt and pepper
4 tbsp extra virgin o

Method

Put the slices of beef between 2 sheets of heavy-duty cling film and beat gently with a meat mallet or the end of a rolling pin until very thin. It should be about 1-2 mm thick. Spread the meat over 4 large serving plates without letting the slices overlap. Season with salt and pepper, then brush with the olive oil and lemon juice.

Distribute the slices of celery, asparagus tips, Parmes