Carpaccio Piemontese recipe-best Italian antipasti made from home

  • 2 egg yolks
  • 100 grams sherry vinegar
  • 60 grams Dijon mustard
  • 20 grams ketchup
  • 10 grams Worcestershire sauce
  • 150 grams white truffle oil
  • 100 grams black truffle peelings, drained
  • 200 grams grapeseed oil
  • 200 grams extra-virgin olive oil
  • Salt and pepper, to taste

Method

1. Combine yolks, vinegar, mustard, ketchup and Worcestershire sauce in a blender.

2. Add black truffle peelings and blend

3. Emulsify in oils, supplementing truffle oil last — season with salt and pepper.

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