Ingredients:
- 300 g young beef carpaccio
- 1 Treviso radicchio for salad
- white truffle
- salt
- black pepper
- Opus Blend Emozioneolio extra virgin olive oil
Preparation:
- Arrange the thinly sliced meat on a plate and add the juice of one lemon.
- Cover with cling film and leave to marinate for a few hours.
- Just before serving, add salt, ground black pepper, shaved truffle and, to taste, a generous drizzle of Opus extra virgin olive oil from Emozioneolio.
Recipe and photographs from the Emozioneolio archive, in collaboration with Elisa Prioli — Food Immersions.
The pairings shown are those of the original recipe. For the oils currently available, see Our oils.