Raw meat all'albese with Tagliatelle al tartufo and scaglie di parmigiano
Today, Chef Fabio Mendolicchio surprises us by combining the Piedmontese tradition of Carne Cruda all'Albese with the innovation of our Pasta Cup Pots of Italy. A "Fast-Gourmet" recipe ready in just 5 minutes that doesn't compromise on the highest quality ingredients.
CHEF'S IDEA: Enhance instant pasta with the premium cut of veal topside and the unmistakable aroma of truffle.
VIDEO RECIPE:
Ingredients
(1 serving / 1 cup)
1 "Pots of Italy" Pasta Cup Tagliatelle with Truffles
Thin slices of veal (top cut)
Extra virgin olive oil, salt, and pepper to taste
Shavings of Parmigiano-Reggiano cheese
Preparation
- Prepare the Pasta Cup (ready in 3-5 minutes).
- Place the round steak on a plate and season with salt, pepper, and extra virgin olive oil.
- Place the tagliatelle on top of the meat.
- Finish the plate with generous shavings of Parmesan cheese.
Share
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