My key ingredient: truffle pesto

Praba Manickam, group executive chef of Bentley Kitchen at The Galleria on Al Maryah Island, explains why truffle pesto is a fundamental feature of a good carpaccio. “Wagyu beef carpaccio has always been a favourite entrée of mine; the beef is sliced into thin pieces and then topped with a delicious truffle pesto, fresh herbs and aged cheese. “There are a few key ingredients in this recipe. Of course, one is the beef itself, which comes from one of the finest producers of 100 per cent full blood Blackmore Wagyu beef. It has high marbling, with a smooth caramel/buttery flavour that is intensely sweet and delicate. The other key ingredient is the truffle pesto, which comes from the Umbria region of Italy and is a true delicacy, with a strong, nutty, sweet flavour. The quality of this truffle is outstanding.” Wagyu beef car paccio Ingredients 70g Wagyu fillet, fully trimmed and marinated 10ml extra virgin olive oil 20g truffle aioli 5g micro cress 10g pickled radish slices 15g shaved Parmesan cheese Lemon salt Ingredients and method for marinade 20g salt 5g cracked black peppercorns 50g Dijon mustard Cut the tenderloin into three pieces. Rub the marinade on to the meat. Cover with cling film and put in the freezer. Ingredients and method for the truffle aioli 900g mayonnaise 100g truffle pesto 5g lemon zest 10g salt 3g black pepper 3g smoked sweet paprika Fold all the ingredients together in a mixing bowl To plate Slice the Wagyu fillet into thin slices, using a manual or electric slicer. Arrange the beef slices on a serving plate. Drizzle with olive oil.Apply dots of truffle aioli to the beef, then add the micro cress and radish slices. Garnish with grated cheese and lemon salt. _______________________ Read more: _______________________

My key ingredient: truffle pesto

Truffle pesto comes from the Umbria region of Italy and is a true delicacy, with a strong, nutty, sweet flavour