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Beef carpaccio with Parmigiano-Reggiano cheese
Servings 2
Ingredients
- 250 g beef fillet
- salt and pepper
for Pesto:
- 50 g basil
- 50 g Parmigiano Reggiano in petal-shaped slivers (to obtain the petal-shaped slivers, it is advisable to use Parmigiano Reggiano cheese with a minimum 14-18 months of maturation.)
- Traditional Balsamic Vinegar from Modena DOP
- 30 g pine nuts
- 10 g walnuts
- salt and pepper
Instructions
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Salt and pepper the beef fillet and wrap it in a salami shape using cling film, then freeze. Remove from freezer and, prior to thawing, thinly slice using a slicer and place the beef slices totally covering the serving platter.
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Prepare the pesto by mixing all ingredients in a blender, then brush the Carpaccio slices with the sauce obtained.
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In the platter center, arrange a bouquet using different types of lettuce and dress with the remaining sauce.
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Cut Parmigiano Reggiano cheese in petal-shaped slivers and use them to garnish the lettuce bouquet.
Recipe Notes
Recipe by https://www.piaceremodena.it/prodotti-e-ricette
Photography by https://caseificiolamadonnina.it/