Veal Tartare, Bagna Cauda, Poached Egg, Hazelnut Crumble, White Truffle
Tartare di Vitello, Bagna Cauda, Uovo Poche Crumble di Nocciole Tartufo Bianchetto
€18
La Pergola Rosa · Turin
Veal tartare with bagna cauda, poached egg, hazelnut crumble, and white truffle.
Nutrition
≈ 400 kcalper portion of about 200 g
- Protein19%
- Fat73%
- Carbohydrates8%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Finely chopped raw veal seasoned and served with a rich garlic-anchovy dip, a poached egg, and truffle.
- Cuisine
- Italian (Piedmontese)
- Origin
- Piedmont, Italy
Typical ingredients
- veal
- egg
- hazelnuts
- white truffle
- anchovies
- garlic
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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