Home > Recipes > Beef carpaccio with Parmigiano Reggiano cheese and basil pesto

Beef carpaccio with Parmigiano Reggiano cheese and basil pesto

CourseMain course

TimeA few minutes

Ingredients

8.8 oz/250 g beef fillet

Salt and pepper to taste

For the pesto:

1.7 oz/50 g basil

1.7 oz/50 g Parmigiano Reggiano in petal-shaped slivers (minimum 14-18 months of maturation.)

Traditional Balsamic Vinegar (ideally from Modena or Reggio Emilia)

1.7 oz/30 g pine nuts

A small handful of walnuts

Salt and pepper to taste

Lettuce or greens for garnish

Prepare this recipe with

12-18 months maturation

Preparation

Salt and pepper the beef fillet and wrap it in a salami shape using plastic wrap, then freeze. Remove from freezer and, before it thaws, thinly slice using a slicer. Arrange the slices in a thin layer on the serving platter.

Prepare the pesto by mixing all ingredients in a blender, then brush the Carpaccio slices with the resulting sauce. In middle of the platter, 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.