Raw Recipe

How to make it

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• Cut the beef across the grain of the meat,into 1/4 " thick.
• Pound the meat,with a wooden mallet,between lightly oiled wrap,until you have it translucent.
• It will be difficult to spread at first,but will spread once it softens.
• Arrange on a very nice plate.
• Sprinkle with fresh lemon juice,and olive oil,and Sea Salt.
• Now you may decorate it with garnishes as you see right.
• ~but~
• as for me... these two go together...the raw carpaccio and the truffle.
• ~ This truffle is the most aromatic and flavorful of all the truffle species,and great care is taken in it's consumption.
• Never COOKED,only served FRESH,it is to tender for cooking.
• In the world of gourmet foods,this treasure is worth it's weight in gold,used in the highest of cuisine,yet,harvested with little to that sophistication,by Dogs and Swine.
• It was once believed that this valued eatable grew in spots where lighting struck.
• Yes...You may call this not so lovely to look at...but then...Beauty is in the eye of the beholder.
• A mere fungi...but just taste,and you will change your mind.
• It NEVER,emerges from the surface,formed close to a MIGHTY TREE ROOT,living of this great trees nutrients a 'FRUIT'...a fungus and tree relationship...but...OH! what a partnership!
• It is true that the truffle could be considered a parasite,since the mighty tree is not known to recieive any benefits from this relationship...but the flavor,is worth this onesided affair.
• You need to remember this truffle can only survive in just the right soil conditions,producing 'ONE' truffle in 'ONE' year.
• Each type of tree lends to the distintive aroma and flavor of this truffle.~
• ~ TWO RAW...TWO DELICIOUS ~
• ~ Enjoy ~