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Preparation: 20 min. 4 servings Ingredients 250 g beef fillet salt and pepper Ingredients for Pesto 50 g basil 50 g Parmigiano-Reggiano in petal-shaped slivers (*) Traditional Balsamic Vinegar from Modena or Reggio Emilia 30 g pine nuts 10 g walnuts salt and pepper Preparation 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. Prepare the pesto by mixing all ingredients in a blender, then brush the Carpaccio slices with the sauce obtained. In the platter centre, arrange a bouquet using different types of lettuce and dress with the remaining sauce. Cut Parmigiano-Reggiano cheese in petal-shaped slivers and use them to garnish the lettuce bouquet. (*) to obtain the petal-shaped slivers, it is advisable to use Parmigiano-Reggiano cheese with a minimum 14-18 months of maturation. |
