Carne all'albese
Instructions
Coarsely chop the flesh and put it in a bowl.
Grate the garlic and add to the meat.
Season with salt, pepper and lemon juice and mix well.
Spread the meat on a serving platter, affettarvi over the truffle and serve immediately
Ingredients and dosing for 4 persons
- 600 g of veal leg
- 1 clove of garlic
- 1/2 lemon (juice)
- Tartufo bianco d'alba
- 3 tablespoons of olive oil extra virgin
- Salt
- Pepper