For 6 persons: kg. 1.500 cubed lamb, “Black Truffle Dressing, 50 gr. of “truffles” or “Cream Truffles Summer Blacks” or “Carpaccio of Black Summer Truffle”, extra virgin olive oil, rosemary, garlic, capers, vinegar, salt, pepper, lemon and a glass of dry white wine .

Heat in a pan 50 grams  oil with a sprig of rosemary, add the diced lamb with a clove of garlic, salt and pepper. Fry until the meat is golden brown, then add the wine to let it evaporate.

Cover the pan, lower the heat and bring slowly cooked (about 20 minutes). Pounded in a mortar, a clove of garlic and some capers with 2 tablespoons of vinegar.

Pour the sauce over the meat, proceed with cooking for a few minutes and remove from heat.

Prepare the truffle sauce pounding 50 gr. truffles and a clove of garlic and adding a little extra virgin olive oil, few drops of “Black Truffle Sauce”, a few drops of lemon juice, salt and pepper.

Put the stew in a serving dish and sprinkle with truffle sauce.