Black Truffle Slices-carpaccio
Not only is the delicate fragrance that characterized the black truffle captured in this unique selection, but, when finely sliced, it also meets an aesthetic demand made by haute cuisine, as the unmistakable black color of this valuable tuber makes for a wonderful accent.
Without equal for either meat or fish “carpaccio”, this product can also be used as a condiment for fresh or dried pasta, savory second courses.
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A very simple recipe without need for cooking as the Carpaccio is ready to eat.
Arrange the Carpaccio slices on a plate: you can choose whether to put the veal on a serving dish or on individual plates.
Add olive oil, salt and grate the truffle on top or use the Carpaccio already in truffle oil.
Add parmesan flakes in the middle of the plate and finish off with a dusting of pine nuts!
Ingredients: Summer truffle (Tuber aestivum Vitt.), sunflower oil, salt, flavor It may contains traces or spores of the genus Tuber spp.
