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Carpaccio di Cervo con Porcini

Venison Carpaccio with Raw Ceps

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

  • About

Ingredients

  • 300 g small ceps, cleaned weight
  • 250 g venison fillet, very finely sliced
  • juice of

Method

Clean the mushrooms well and slice them finely.

Divide the very thin slices of venison fillet between 4 plates, spreading them out to the rim.

Make a vinaigrette with the lemon juice, oil and some salt and pepper, and sprinkle some of this onto the meat. Arrange the sliced mushrooms on top. Sprinkle on the remaining vinaigrette, then sprinkle with parsley and coarsely ground pep

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