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Beef carpaccio with Parmigiano-Reggiano cheese

Course Starter
Cuisine Italy
Keyword Beef, 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

  1. 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.
  2. Prepare the pesto by mixing all ingredients in a blender, then brush the Carpaccio slices with the sauce obtained.
  3. In the platter center, arrange a bouquet using different types of lettuce and dress with the remaining sauce.
  4. 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/