Free Recipe Carpaccio Piemontese

Recipe Type: I Recipes

Recipe Preparation:

Cooking Ingredients for Carpaccio Piemontese Recipe

12 oz Beef top round; trimmed of
-all fat,
And sliced as thin as
1 bn Arugula; cleaned, washed,
; and spun dry
4 oz Raw porcini mushrooms
(or substitute portobello or
1/2 c Extra-virgin olive oil
1 Lemon; juice of
4 oz Parmigiano reggiano; peeled
-into shards
1 oz White truffle
Truffle cutter
Salt; to taste
Freshly-ground black pepper;
-to taste

Carpaccio Piemontese Preparation

Placed sliced beef between sheets of oiled aluminum foil and pound them with a meat mallet or some other suitable instrument until they are paper thin. Place beef on cool plates. Sprinkle with arugula. Thinly slice mushrooms and arrange around plate. Drizzle with extra-virgin olive oil, a squeeze of lemon and drape with Parmigiano shards. Dust with white truffle shavings and season with salt and pepper. Serve with Barbaresco wine. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK – (Show # MB-5744) Per serving: 391 Calories (kcal); 35g Total Fat; (79% calories from fat); 18g Protein; 2g Carbohydrate; 52mg Cholesterol; 43mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Recipe by: Mario Batali Converted by MM_Buster v2.0n.

Cooking Temperature:

Recipe Serves: 4

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