Carne All’albese

A refinement of the classic Piedmont raw-steak preparation — basically, a steak tartare dressed with oil and lemon and topped with white truffle. This is the version served in Luigi Ciciriello’s truffle-brasserie in Brussels as a quick counter-snack, simple and perfect. If fresh truffle is not available, add a teaspoon of truffle oil and a knifetip of crushed garlic to the lemon-oil dressing, and finish with flakes of Parmesan.