Istrian Truffles

CARPACCIO OF Boškarin WITH TRUFFLES

CARPACCIO OF Boškarin WITH TRUFFLES

Boškarin carpaccio with truffles is a true delicacy that brings the flavors of Istria in their purest form. Boškarin, an indigenous Istrian breed of cattle, with meat of exceptional quality, perfectly complements the richness of truffles. This simple yet sophisticated recipe is perfect for starting any festive meal.

Ingredients (for 2 people):

  • 200 g of Boškarin beef (preferably fillet)

  • 30 g of black truffle

  • 3 tablespoons of black truffle olive oil

  • Juice of half a lemon

  • Salt and freshly ground black pepper to taste

  • Fresh arugula for garnish (optional)

  • Parmesan cheese, for extra flavor

Preparation:

  1. Preparing the meat: Slice the Boškarin meat very thinly. You can put it in the freezer for about 20 minutes to make it easier to slice.
  2. Preparing the carpaccio: Place the meat slices on a plate and spread them evenly.
  3. Adding truffles: Grate black truffle or place thin slices of truffle over the entire surface of the meat.
  4. Seasoning: Drizzle the carpaccio with black truffle olive oil, lemon juice, salt, and pepper. If desired, you can add a few drops of balsamic vinegar.
  5. Serving: Garnish the carpaccio with a few fresh arugula leaves and Parmesan cheese.

Serving tip:
Boškarin carpaccio with truffles pairs perfectly with a glass of red wine, such as Teran, which will further enhance the meat and truffle flavors.

carpaccio_with_truffles

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