Medium
2-4 people
15-20 min
Chef Alessandro Miceli
Ingredients
- 100 g Crispy dough
- 80 g (Premium beef) Australian Angus Beef tenderloin
- Wild rocket
- 20 g Grana Padano Riserva 24 months
- 5 g Black fresh truffle brunoise
- 2 g Sea salt Maldon
- 1 g EVOO
Preparation
The crispy dough is made of mix semolina and all purpose flour and yeasts, salt and extra vergin olive oil. Open and rolled about 1 millimeters thin.
Cooked in the pizza 280 Gin the oven for 1/2 minute at a very high temperature.
Add the carpaccio beef and put on the top wild rocket, fresh black truffle, complete with Grana Padano Riserva 24 months.
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