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 summer truffle cream, Boscovivo black truffle Tuber Melanosporum Vitt olive oil as required, 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 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