Carpaccio with Fried Capers and Truffles

Sparkling wines are in and our 2018 sparkling Pinot Noir Rosé (Pét-Nat) is truly unique. The acid and minerality in this wine are a perfect complement to the savory flavors that the prime rib offers. Tomatoes, truffles, and lemon help highlight this wine’s tropical notes with every bite. To keep the total time to a minimum this recipe uses deli-sliced prime rib.
Plan on adding about 1.5 – 2 hours of cook time if you are starting with uncooked prime rib.

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Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 15 minutes

Ingredients

• 1 pound of deli-sliced prime rib
• Alessi balsamic capers, 1 jar drained
• Baby heirloom tomatoes, sliced thin
• Scallions, 1 bunch sliced thin
• Sabatino truffles, 2 or 3 sliced thin
• Parmesan cheese, 1/2 cup shaved
• Argula or mixed greens
• Lemon juice
• Extra virgin olive oil
• Safflower oil for frying the capers
• Crostini

Instructions

1. Pound meat slices even thinner between two sheets of parchment.
2. Heat oil and fry dried capers at 350 degrees for a minute or two until crispy, drain.
3. Toss greens in bowl with olive oil, lemon juice, salt and pepper and place on platter.
4. Arrange meat, tomatoes, scallions, and truffles over greens.
5. Drizzle with truffle oil.
6. Sprinkle with Parmesan cheese.
7. Serve with crostini.