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Gourmet tartare with white truffle

Cut the onion in little slices , put it in a bowl, add mustard (leave a part of mustard on the side) worcester sauce, lemon juice, oil, t&c summer truffle salt and pepper.mix the ingredients with the veal and cut it in 4 parts.
Give a form to each 4 parts with a 8 cm diametr pastry cutter . Put capers, lemon juice and evo oil in a blender to create an emulsion.if you want beat a quail egg in a little bowl. Toast the bread and flatten it with the kitchen rolling pin.cut the bread in small triangles.
Place on the serving plate the veal tartare , a drill of oil and some rocket salad leaves.
add first 6 drops of caper sauce with a doser bottle and then 3 big drops of mustard sauce and 3 little ones over the veal.
add also big and small drops of quail egg over the veal tartare.
Decorate with the little triangles of toasted dust the plate with tartumix and decorate it with t&c summer truffle slices.


  • 320g 3r certificated veal for tartare from le marche region
  • Extra virgin olive oil as required
  • 7-8 g organic lemon
  • 10g long caper
  • 10g Worcester sauce
  • 10 g. mustard
  • 1 little white onion
  • Salt as required
  • Pepper as required
  • 1 quail egg (if required)
  • 1 slice toasted bread
  • Rocket salad
  • 30-40gr T&C summer truffle slices
  • T&C seasoning tartumix as required
  • T&C 8 g. c.a summer truffle salt

Suggested products:

  • Tartumix
  • Sliced summer truffle in oil