Carpaccio au Parmigiano Reggiano
Ingredients for 4 people
 
  • 400 g tenderloin beef
  • 200 g Parmigiano Reggiano
  • 60 g fresh truffles
  • extra virgin olive oil
  • lemon juice
  • salt
  • pepper
 
Slice the meat thinly.

Arrange the slices on a platter. Season generously with olive oil, lemon juice, salt and pepper.

Dot with slices of cheese (Parmigiano Reggiano) and the finely sliced truffle.

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