Carpaccio with Grana Padano and Truffle Oil

Veal Carpaccio

I love carpaccio at all times of year….particularly summer, when you’re looking for something light! In this recipe, I ask you to autumnize it a bit, with white truffle oil (don’t be surprised, I do like good-quality truffle oil on a few things!). I’m also calling for Grana Padano, because this neighbor of Parmigiano-Reggiano is subtler…allowing the raw beef flavor to better emerge!

 makes six servings as a first course

1 lb. high-quality top round of beef (some butchers call this “London Broil”), very cold
coarse salt
about 18 ultra-thin, shaved slices of Grana Padano
6 tablespoons of green, very fruity extra-virgin olive oil
a small bottle of high-quality white truffle oil
arugula leaves (optional)





1. At the last possible minute, cut the beef into the thinnest possible slices (this is best done on a slicing machine.) Divide the slices among six wide, chilled dinner plates. Make sure that the slices are unfurled, and in a single layer on each plate.

2. Sprinkle the beef slices with salt. Arrange 3 shaved slices of Grana Padano over the beef slices on each plate. Drizzle each plate with a tablespoon of olive oil, and with a few drops of truffle oil. Garnish with arugula leaves, if desired. Serve immediately.