Veal carpaccio with parmesan and tartufata truffle sauce

Veal carpaccio with parmesan and tartufata truffle sauce
Cooking Time: 10 minutes
Recipe Category: Italian cuisine
Recipe Cuisine: Lunch · Dinner
Number of People: 2

The delicate nature of beef carpaccio is elevated by the intense aroma of Laumont’s tartufata sauce, the sharpness of aged Parmesan, and the freshness of rocket leaves, rounded off with a touch of wholegrain mustard. A refined starter ready in just minutes.

  • Keywords:
  • Carpaccio de bœuf,
  • Sauce tartufata Laumont
Nutritional values ​​of carpaccio
  • Calories: ~600 kcal
  • Protein: ~35 g
  • Carbohydrates: ~25 g
  • Fat: ~40 g
  • Fiber: ~2 g
Note: Nutritional values are approximate and may vary depending on the specific ingredients used.

Ingredients for the veal carpaccio with parmesan and tartufata truffle sauce

Beef carpaccio 150g (75g per serving)
Whole grain mustard 5g
Parmesan cheese 50gr
Arugula 10 leaves
Toasted bread 10 pieces
Tartufata sauce 30gr

Step-by-step to make the veal carpaccio with parmesan and tartufata truffle sauce

  1. Lay the slices of beef on the plate.
  2. Season with olive oil, salt, and pepper.
  3. Grate the Parmesan cheese over the top.
  4. Add the arugula, whole grain mustard, and tartufata sauce.
  5. Serve with toasted bread on the side.

Total preparation time: 10 minutes

Productos Relacionados