300 g/11 oz veal, minced
olive oil, for drizzling
lemon juice, strained, to taste
4-2 teaspoon Dijon mustard
200 g/7 oz mushrooms, thinly sliced
1 white truffle, thinly shaved
salt and pepper


1.Place the veal in a bowl and drizzle with olive oil and lemon juice.
2.Add the mustard, season with salt and pepper and mix well.
3.Set aside for about 2 hours to allow the flavours to infuse.
4.When serving, arrange the meat in a dome in the middle of a platter and garnish with the mushrooms and shavings of truffle.

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