Beef carpaccio with Parmigiano Reggiano cheese

Main coursea few minutes12-18 months


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.

Complete your menu