Giancarlo Polenghi's recepies
Raw beef with truffle oil
400 g beef fillet
Condy Mì extra virgin olive oil with truffles
Lemondor lemon juice
pepper and champignon mushrooms.
Cut the fillet into thin slices (like ham) using a machine, place them in a slightly overlapping wheel pattern on a serving dish. Mix the Condy Mì extra virgin olive oil with truffles, Lemondor lemon juice, finely chopped garlic, salt and pepper in a bowl.
Pour this sauce over the meat and marinate in the refrigerator for a couple of hours. When serving, cover with thinly sliced mushrooms.
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