Carpaccio with porcini and truffle cream

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

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

  1. Pour the beer in a bowl (1) and then grate some lemon peel (2). Season with salt and pepper and stir vigorously (3).
  1. 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).
  1. 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).
  1. 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

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.
Saccottino with truffle and porcini mushrooms

Saccottino with truffle and porcini mushrooms

A delicious and elegant appetizer with the very delicate porcini and truffle cream

Difficulty

EASY

Time

20 min.

People

4-6

Difficulty

EASY

Time

20 min.

People

4-6

Ingredients

• 100 g crescenza cheese

• 100 g mozzarella cheese

• 80 g Porcini and Truffle Cream

• 1 puff pastry

 

PREPARATIONS

  1. Cut the mozzarella into cubes and mix them with the crescenza and the porcini and truffle cream

  2. Once the mixture is prepared, roll out your puff pastry and divide it into 12 rectangles. Place the mixture on the side of each rectangle and close it with the other side to form a small sack (saccottino), pressing the three sides with your fingers to seal it well.
  3. Prepare all the saccottini and place them on a baking tray covered with baking paper. To give your saccottini a brighter colour, brush a beaten egg on the top.
  4. Bake in a preheated oven for 25-30 minutes at 200 °C.
  5. To intensify truffle flavour, you can serve the saccottini with toasted almonds and the white truffle white sauce.