Ingredients: (for 4 portions)

    • 400 gr Beef fillet
    • 40 gr Acqualagna Black Truffle Sauce
    • 10 whole asparagus
    • 100ml lemon juice
    • 1 whole lemon zest
    • Fresh basil to taste

For the cheese mousse:

    • 200 ml cooking cream
    • 50 gr gorgonzola
    • 50 gr Parmigiano Reggiano
    • 50 gr Montasio
    • 25 gr Pecorino
    • 250 ml neutral whipped cream

 To Garnish:



Clean the beef fillet from any external nervous tissues; with the help of a plastic wrap or parchment paper to give the fillet a cylindrical shape, store in the freezer for 30 minutes. This process will facilitate the cutting phase.

Clean the asparagus and discard the last 5 cm. Cut the asparagus into strips, blanch in salted water for 1 min, then immediately into ice water for fix the color and stop the cooking process quick. Drain the asparagus from the water, then “marinate” them into a bowl with the lemon juice, lemon zest, fresh basil and Extra vergin Cartechini Oil. Leave the asparagus into the marinade for at least 30 mins.


For the Cheese mousse:

Melt all the cheeses in a hot water bath with 200ml of liquid cream,  creating a thick and smooth sauce , allow to cool. Aside, whip 250 ml of cream and add to the cheese sauce when its temperature is below 25 degrees.


Dish Composition:

Cut the fillet into very thin slices and lay on the plate. Separately, mix the truffle sauce with a spoonful of oil and season the carpaccio base. Garnish with marinated asparagus, cheese mousse, radishes and fennel “ice” (cut very thin and left in water and ice, salads and sea salt.

Carpaccio al tartufo, asparagi marinati e mousse di formaggi


Chef Lorenzo Prandi

Lorenzo Prandi, was born and raised in Carpi, Province of Modena in Emilia Romagna, the region not only famous for being the capital of the best Italian sport cars and motorbikes as Ferrari, Lamborghini, Maserati and Ducati, but considered by many to be the gastronomical and culinary heart of Italy.

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Carpaccio al tartufo, asparagi marinati e mousse di formaggi