BRESAOLA WITH BLACK TRUFFLE

WITH SUMMER TRUFFLE CREAM AND BLACK TRUFFLE TUBER MELANOSPORUM VITT. OLIVE OIL

Ingredients for 4 servings:

• 200 g bresaola,
• juice of 1\2 lemon,
• 1 50 g glass Boscovivo black summer truffle cream,
• extra virgin olive oil,
• Black truffle Tuber Melanosporum Vitt. extra virgin olive oil q.b.,
• 1 pinch pepper,
• 6 g chopped parsley,
• artichokes in oil.

Pour the lemon juice into a serving dish, then place the slices of bresaola on it. Drizzle with some extra virgin olive oil and with some Boscovivo black truffle olive oil and pepper. Spread the black summer truffle cream over the bresaola and decorate the dish with parsley and thinly sliced artichokes