| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Italian |
Italian1 |
4 |
servings |
INGREDIENTS
| 12 |
oz |
Beef top round; trimmed of all fat, |
|
|
And sliced as thin as possible |
| 1 |
bn |
Arugula; cleaned, washed, |
|
|
; and spun dry |
| 4 |
oz |
Raw porcini mushrooms |
|
|
(or substitute portobello or oyster) |
| 1/2 |
c |
Extra-virgin olive oil |
| 1 |
|
Lemon; juice of |
| 4 |
oz |
Parmigiano reggiano; peeled into shards |
| 1 |
oz |
White truffle |
|
|
Truffle cutter |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
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.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5744)
Per serving: 391 Calories (kcal); 35g Total Fat; (79% calories from
fat); 18g Protein; 2g Carbohydrate; 52mg Cholesterol; 43mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 5
1/2 Fat; 0 Other Carbohydrates
Recipe by: Mario Batali
Converted by MM_Buster v2.0n.
A Message from our Provider:
“The ultimate success story begins with finding God”