Beef Carpaccio with Parmigiano Reggiano Cheese

  • Difficoltà


  • Stagionatura

    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.