Insalata di Carne Cruda E Tartufi
(Raw Meat and Truffle Salad)
From the end of November to the beginning of February the woods in northern central Italy are fine-tooth-combed by thousands of hunters with dogs searching for the precious tuber.
Ingredients:
400g beef
120g salad (roquette, endive, chicory, escarolle and lettuce)
40g black truffles
2 celery stems
2 tbs olive oil
1/2 tbs white vinegar
salt and pepper
Preparation:
Cut the celery into very thin, 4 cm long strips. Prepare a vinaigrette with oil, salt and pepper. Thinly slice the meat and soak in the vinaigrette. Thinly slice the truffles.
Clean and dress the salad, put it into dishes, cover with meat and truffle and garnish with celery.
4 Servings
Courtesy of Alitalia
 Rome, Florence, Venice |
 Sicily Vacation |