Raw Fillet of Beef and Truffles

Name: Raw Fillet of Beef and Truffles (Carpaccio “St Angelo in Vado”)
Yield: Serves 4
Cuisine: Italy
Ingredients: vinaigrette dressing; wafer-thin slices of raw beef fillet (chill the meat and slice on a meat slicer, which is preferable, or with a very sharp knife); a selection of small, tender salad greens: endive, oak leaf rocket; frisée, batavia, radicchio; shavings of Parmesan cheese (use potato-peeler); thin shavings of white truffle

Carpaccio “St Angelo in Vado”

Preparation info

Serves
4

Difficulty
Easy

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Ingredients

a selection of small, tender salad greens: endive, oak leaf rocket; frisée, batavia, radicchio
vinaigrette dressing
wafer<

Europe
Italy
Marche
Starter
Mediterranean
Gluten-free

Method

Dress the salad leaves lightly with vinaigrette. Divide the leaves between four dinner plates. Season the wafer thin slices of beef with salt and pepper. Gently arrange 45 g/1½ oz beef on each plate.