A delicious Italian appetizer with a hint of truffle. Thin slices of veal fricandeau are topped with creamy truffle mayonnaise and a flavorful truffle topping. Garnished with red onion and fresh arugula. Prefer vegetarian? Swap the meat for grilled eggplant. Simple, quick, and delicious!
3-4 Servings
10 mins
Vitello Tartufo
Ingredients
¾ oz (about 1 cup loosely packed)
Arugula
¼
Red onion
7 oz
Sliced veal fricandeau
-
Pepper & sea salt
-
Optional: Shiso purple cress
Preparation
- Arrange the veal fricandeau evenly on 4 plates and spread about ½ tablespoon of truffle mayonnaise over each serving.
- Finely chop the red onion and sprinkle it over the plates. Season with pepper and sea salt, then finish with a spoonful of truffle topping.
- Garnish with fresh arugula and, if desired, a touch of shiso purple cress for brightness. For a vegetarian option, simply replace the veal with grilled aubergine slices.
