Alba-style raw beef with parmesan and white truffle

Alba-style raw beef with parmesan and white truffle

Carne all'albese

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
400g beef fillet, cut into very thin slices
salt
pepper
4 tablespoons extra virgin olive oil
1 lemon, juiced
4 celery stalks, trimmed and thinly sliced
12 fresh asparagus tips, cooked until just al dente
85g parmesan, thinly sliced
45g white truffle, cut into thin shavings

Method

  1. Put the slices of beef between 2 sheets of heavy-duty cling film and beat gently with a meat mallet or the end of a rolling pin until very thin. It should be about 1–2 mm thick. Spread the meat over 4 large serving plates without letting the slices overlap. Season with salt and pepper, then brush with the olive oil and lemon juice.
  2. Distribute the slices of celery, asparagus tips, Parmesan and white truffle over the meat and serve with grissini.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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