Carpaccio with porcini and truffle cream
The secret of this delicious dish? Excellent quality beef marinated in beer and Savitar Porcini and Truffle Cream. To be served as an appetizer or a main course, it does not require cooking and can be done in just a few minutes. A fresh dish, excellent for the summer season and to garnish with a few slices of black summer truffle.
Difficulty
EASY
Time
8 min.
People
4
Difficulty
EASY
Time
8 min.
People
4
Ingredients
• 400g beef silverside
• 330 ml Beer
• 1 Lemon
• Mixed Salad as required
• Salt and Pepper as Required
• 1 jar (80g) of Porcini and Truffle Cream
• 50g Black Summer Truffle
PREPARATION
- Pour the beer in a bowl (1) and then grate some lemon peel (2). Season with salt and pepper and stir vigorously (3).
- Cut the beef silverside (4) into very fine slices (or buy it already cut) and marinate it in the beer for 3 minutes (5). Remove the slices and dry them with absorbent paper (6).
- Open the Porcini and truffle cream (7) and place it on the plate with a spoon (8). Then lay the carpaccio slices and decorate the plate with salad leaves (9).
- To garnish and intensify the aroma of the truffle, slice black summer truffle on the meat (10) and enjoy all the goodness of a simple and tasty dish (11).
Mauro Urso
Chef
Classe ‘88, chef toscano. Ha lavorato nei più noti ristoranti stellati toscani , tra cui l’“Ora d’aria” a Firenze e l’“Osteria del vicario” a Certaldo e l’“Io osteria personale”; la sua curiosità lo spinge a viaggiare e lavorare in varie cucine della Svizzera, dell’Australia e dell’Inghilterra. Il suo spirito curioso ed innovativo porta in cucina piatti ricercati e creativi, un viaggio alla scoperta dei sapori genuini e fantasiosi.
