Cooking instruction
Ingredients for 4 people 450 g minced veal meat 1 egg yolk 1 onion capers 2 anchovy filets lemon juice extra virgin olive oil Tartuflanghe Black truffle Salt Pepper Preparation: Devide the raw meat into 4 parts and place each part on a dish, giving them the form of a cupola. Scoop out some meat from the centre and place in the hole the raw eggyolk. Pace around the meat the other ingredients: chopped onion and capers, minced anchovies. Prepare the dressing with extra virginolive oil, lemon juice and pepper. Each guest will mix all ingredients in his dish, adding some black truffle salt on top.
