Kamala – Central West Beaches
CARPACCIO DI MANZO E TARTUFO
To prepare this delicate Angus beef and black truffle dish, Chef Alejandro thinly slices high-quality raw beef fillet and arranges it elegantly on a chilled plate. Rocket leaves, pickled figs, shaved Parmigiano-Reggiano, fresh arugula, and delicate truffle slices are added before a drizzle of some extra virgin olive oil and lemon juice. This carpaccio dish has its roots in Venice, where the original beef carpaccio was created in the 1950’s by Giuseppe Cipriani at Harry’s Bar. The dish is best served immediately, offering a luxurious blend of savoury, earthy flavours with a melt-in-the-mouth texture = perfect for refined palates and elegant gatherings.
Beverage companion: An elegant, medium -bodied red wine is what you should look for. Barola or Barbaresco, both made from Nebbiolo grapes, offer refined tannins, bright acidity and the complex aromas of a forest floor in Italy.
Chef Alejandro – La Seta at SILK Restaurant, Andara Villas
+66 (0)76 338 777
andaraphuket.com/dining/la-seta
