- 150g Veal Carpaccio (75g per portion)
- 5g aged mustard
- 50g Parmesan cheese
- 10u Arugula
- 10u toasted bread
- 30g Tartufata truffle sauce
- Truffle oil, salt & pepper
- Spread the veal slices across the plate.
- Sprinkle with olive oil, salt and pepper.
- Grate parmesan cheese.
- Add arugula, aged mustard and tartufata truffle sauce.
- Serve some toasted bread to accompany the dish. Enjoy your meal!