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Ingredients
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Beef Carpaccio
Cacio di Tartuffo
Crispy Shrimp
Arugula Salad
Method
Beef Carpaccio Preparation
- 1
Slice the Beef
Place the beef tenderloin in the freezer for about 30 minutes to firm it up. Once firm, slice it thinly against the grain using a sharp knife.
- 2
Plate the Carpaccio
Arrange the beef slices on a large serving plate, slightly overlapping them.
- 3
Dress the Carpaccio
In a small bowl, whisk together olive oil, lemon juice, capers, salt, and black pepper. Drizzle this mixture over the arranged beef slices.
- 4
Add Parmesan
Sprinkle the shaved Parmesan cheese over the beef carpaccio.
Cacio di Tartuffo Preparation
- 5
Make the Cheese Sauce
In a small saucepan, heat the heavy cream over medium heat. Once warm, add the truffle cheese and stir until melted and smooth. Season with salt and black pepper to taste. Remove from heat and keep warm.
Crispy Shrimp Preparation
- 6
Prepare the Breading Stations
Set up three bowls: one with cornstarch, one with beaten eggs, and one with panko breadcrumbs.
- 7
Bread the Shrimp
Dip each shrimp first in cornstarch, then in the beaten eggs, and finally coat with panko breadcrumbs.
- 8
Arugula Salad Preparation
- 9
Prepare the Salad
In a large bowl, combine arugula, olive oil, balsamic vinegar, salt, and black pepper. Toss gently to combine.
