Wagyu Carpaccio Recipe
black truffle, pickled shimeji, fennel, pecorino, aioli, gnocco fritto
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Ingredients
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Main Ingredients
Aioli
Pickling Solution for Shimeji
Method
Preparation of Pickled Shimeji
- 1
Pickle the Shimeji Mushrooms
In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently until sugar dissolves. Remove from heat and let cool slightly.
- 2
Preparation of Aioli
- 3
- 4
Season the Aioli
Add lemon juice and salt to the aioli, whisking until fully combined. Adjust seasoning to taste.
Preparing the Wagyu Carpaccio
- 5
Slice the Wagyu Beef
Using a sharp knife, slice the Wagyu beef as thinly as possible. Arrange the slices on a large plate in a single layer.
- 6
Prepare the Fennel
Thinly slice the fennel bulb and sprinkle it over the arranged Wagyu slices.
- 7
Add Black Truffle
Using a truffle slicer or a sharp knife, shave the black truffle over the beef and fennel.
- 8
Top with Pecorino
Grate or shave the pecorino cheese over the top of the dish.
- 9
Add Pickled Shimeji
Remove the pickled shimeji mushrooms from the refrigerator and drain any excess liquid. Scatter them over the Wagyu carpaccio.
- 10
Drizzle with Aioli
Drizzle the prepared aioli over the entire dish.
- 11
Serve with Gnocco Fritto
Place the gnocco fritto on the side of the plate and serve immediately.