How to cook
A quality truffle does not need much flavouring, because in itself it has a unique taste that should not be overpowered.
To this carpaccio, which is a unique delicacy, we will only add a light yolk emulsion, which will enhance the aroma of the truffle, but it can be served without it, only with a sprinkle of good olive oil.
First of all, if you use a fresh product, clean it with a slightly damp brush. You can wash, but then be sure it dries well. An option is to make the carpaccio from canned whole truffles, but this is only in case you can not get quality fresh truffles.
Use a special cutter or grater with a suitable attachment to cut the truffle into evenly thin circles. Arrange on a serving plate and sprinkle with olive oil.
If you decide to accompany it with the emulsion, mash or blend the yolks with salt and pepper. Add the vinegar and stir vigorously, then pour a thin stream of olive oil and mash or blend until lightly emulsified.
Do not completely pour the emulsion over the truffle carpaccio, just drip thin streams on the side.
Serve with toasted slices, on which you can sprinkle more olive oil or egg yolk emulsion.
This alone is enough to enjoy an elegantly served and delicious appetizer.
Serve with sparkling wine and enchant your guests.