Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Fonduta
Print
Yield:
4 servings
Level:
Easy

Ingredients

  • 12 ounces beef top round, trimmed of all fat, sliced as thin as possible
  • 1 bunch arugula, cleaned washed and spun dry
  • 4 ounces raw porcini mushrooms - or substitute portobello or oyster
  • 1/2 cup extra virgin olive oil
  • Juice of 1 lemon
  • 4 ounces Parmigiano-Reggiano, peeled into shards
  • 1-ounce white truffle
  • Truffle cutter
  • Salt and Pepper

Directions

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. Place beef on cool plates. Sprinkle

with arugula. Thinly slice mushrooms and arrange around plate. 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.

Serve with Barbaresco wine.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Beef Carpaccio

Recipe courtesy of Alton Brown

Carpaccio Pizza

Recipe courtesy of Debi Mazar and Gabriele Corcos

Porcini Carpaccio

Recipe courtesy of Debi Mazar and Gabriele Corcos

Steak Carpaccio

Recipe courtesy of Giada De Laurentiis

Involtini Di Carpaccio: Rolled Beef Carpaccio

Recipe courtesy of David Rocco

Beef Carpaccio with Pomegranate

Recipe courtesy of David Rocco

Carpaccio di Pesce

Recipe courtesy of Padma Lakshmi

Crostone di Carpaccio: Open-Faced Carpaccio Sandwich

Recipe courtesy of David Rocco

Golden Beet Carpaccio Salad

Recipe courtesy of Marcela Valladolid

On TV

Trending Videos

Brunch Bonanza

So Much Pretty Food Here