Ingredients: (per 1 serving)

For decoration:

    • Caper fruits
    • Fresh currants
    • Sprouts



Beat the beef fillet with a knife until finely ground.

Chop the Tropea onion and capers.

Put the meat into a bowl and season with a teaspoon of Acqualagna truffle sauce, salt, pepper, Cartechini lemon oil, onion, chopped capers and finally Cognac. Stir until all the ingredients are mixed.

Prepare the tartar by crushing the seasoned meat well in a special mold, transfer to a plate and gently place the yolk in the center

Garnish the tartar with sprouts and serve with caper fruits, fresh currants and toasted bread.


An idea for a good wine pairing?

Tartar Truffle and Cognac


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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