Instructions: Asparagus tips thinly sliced or thinly sliced white truffle

Place each medallion between sheets of clingfilm and beat with a mallet until thin.

Layer the thin slices of beef to cover a plate.

Top with the olive oil lemon juice salt and pepper and thin slices of Parmesan.

Add the thin slices of asparagus or trume and in the middle if you like a couple of spoonfuls of Insalata di Carne Cruda (qv insalata di carne cruda).

There are various raw beef dishes mossy called carpaccio. However this recipe was created before that! Traditionaly it is served with shiny sliced white Alba truffle which is available only between October and January. This is the summer version which uses asparagus though it is still called Carne allAlbese.

Serves 4

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