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INGREDIENTS (serves 4)
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Veal pulp, very lean 300 g
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Half-ripened goat-cheese, 150 g
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Salt – black pepper
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1 egg-yolk
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Extra-virgin olive oil
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White truffle, 50 g
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PREPARATION
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Cube the veal meat and chop with a large knife, until finely minced, smooth and tender
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Finely dice the goat-cheese
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Combine the meat and cheese in a bowl with abundant extra-virgin olive oil (Tuscan or Umbrian), adding an egg-yolk to make the texture of the salad soft and creamy
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Season with salt and pepper
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In Fall, generously sprinkle with white truffle!
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