The antipasto course
Monday, March 12, 2012
Beef & Truffle Carpaccio and Bitter Herb Salad
Beef and truffle carpaccio with sunchoke spuma, sage grissini (bread), and sunflower (the petals) was my first choice. I never would have guessed that I was eating slices of raw beef sprinkled with truffle. The dish was a subtle medley of flavors, probably due to the many additional ingredients I cannot identify thanks to my igornance of Italian. Yet, another masterpeice.
Posted by Comrade Matluck at 3/12/2012 02:21:00 PM