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 carpaccio
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
Ingredients and method for marinade
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
100g truffle pesto
5g lemon zest
3g black pepper
3g smoked sweet paprika
Fold all the ingredients together in a mixing bowl
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.