Beef carpacho with Balsamic Vinegar of Modena

Beef carpacho with Balsamic Vinegar of Modena 2018-08-30T18:00:54+00:00

Project Description

Ingredients (4 people amount) :

  • 4 beef sirloins
  • salt
  • pepper
  • 1 tuft of basil
  • garlic
  • 150 g (5.3 oz- 0.33 lb) of seasoned Parmesan cheese cut to little pieces
  • 30 pine-seeds
  • 12 walnut kernels
  • 150 g (5.3 oz- 0.33 lb) of red and green chicory/salad
  • 1 tuft of rocket
  • a small cup of extra-virgin olive-oil
  • 4 spoons of Balsamic Vinegar of Modena

Execution

  • Salt and pepper beef and wrap it into a sheet of transparent film. Put it into the freezer and let it freeze.
  • Without defrosting, cut the beef with the slicing-machine to obtain thin slices. Take four dishes and cover them with beef slices.
  • Mince roughly basil, pine-seeds, garlic, walnuts in the mixer and add some oil to emulsify. At the end add Balsamic Vinegar of Modena to the mixture.
  • Paint every beef slice with this mixture.
  • Decorate the centre of every dish with a tuft of chicory and rocket. Put on this tuft the Parmesan cheese and season with the mixture left over.
  • Serve with a decoration of Balsamic Vinegar of Modena all over the dishes.
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