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Beef Carpaccio with White Truffles

Beef Carpaccio with Autumn White Truffles


100 g quality beef fillet thinly sliced (3 mm)
60-80 gms fresh or preserved White AutumnTruffles
2 Tbsp Extra virgin olive oil
La Cerqua’s White Truffle Oil
2 large lemons

Serves 4

Easy recipe

Preparation 15 minutes
Total time 15 minutes

Place the beef slices on a cutting board and gently pound the meat with the heel of your hand or a meat mallet until paper think. Divide the meat evenly among 4 chilled plates. Drizzle with olive oil and salt to taste. Squeeze ½ lemon over the top of the carpaccio and roll each carpaccio slice into small spheres and stand on end. Add a few drops of  white truffle oil and shave the truffles over the carpaccio. Serve immediately with rocket and crusty bread.