Beef Carpaccio with Parmigiano-Reggiano Cheese
Difficoltà
Bassa
Stagionatura
18 mesi
- 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 or Reggio Emilia
- 30 g pine nuts
- 10 g walnuts
- salt and pepper
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.
