Carpaccio Piemontese

Name: Carpaccio Piemontese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bunch arugula, cleaned washed and spun dry; 113 grams raw porcini mushrooms - or substitute portobello or oyster; 118 milliliters extra virgin olive oil; 1 Juice of lemon; 113 grams Parmigiano-Reggiano, peeled into shards; 4 servings Salt and Pepper; 340 grams beef top round, trimmed of all fat, sliced as thin as possible; 28 grams white truffle; 4 servings Truffle cutter

Carpaccio Piemontese requires about 45 minutes from start to finish. This gluten free and fodmap friendly recipe serves 4. This main course has 668 calories, 33g of protein, and 58g of fat per serving. A mixture of arugula, juice of lemon, truffle, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert.

Instructions

Placed sliced beef between sheets of oiled aluminum foil and pound them with a meat mallet or some other suitable instrument until they are paper thin.

Ingredients you will need

Beef

Meat

Equipment you will use

Aluminum Foil

Meat Tenderizer

Place beef on cool plates.

Ingredients you will need

Beef

Sprinkle

with arugula. Thinly slice mushrooms and arrange around plate.

Ingredients you will need

Mushrooms

Arugula

Drizzle with extra virgin olive oil, a squeeze of lemon and drape with Parmigiano shards. Dust with white truffle shavings and season with salt and pepper.

Ingredients you will need

Extra Virgin Olive Oil