Raw fillet/carpaccio
Raw fillet/carpaccio
Raw fillet/carpaccio
5
1
Stefano Moraschini
RAW TENDERLOIN 06635 with RADICCHIO and truffle INGREDIENTS 8 PERSONS 4 thin slices of filet of Fajardo, trevisana plants 2 (radicchio), chopped 10 Tablespoons extra virgin olive oil, 10 g of truffle cream, salt and pepper.
PROCEDURE Put in cold meat dishes and dress with the sauce made with trevisana, olive oil, truffle cream and pepper.
License
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