Sliced steak of chianina beef with summer truffle carpaccio
A tender and valuable cut of beef with the aroma of the summer truffle carpaccio.
- 250 g di Chianina beef
- 140 g di rocket salad
- Carpaccio of Summer Truffle to taste
- Extra-virgin olive oil to taste
- Cut the beef into very thin slices and cook on the charcoal or a hot pan for few minutes.
- Place the beef, still rare, on a bed of rocket salad and add slices of Carpaccio of Summer Truffle to your taste.
Carpaccio of Summer Truffle
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