BEEF CARPACCIO WITH SPHERIKA BALSAMIC VINEGAR OF MODENA PEARLS

INGREDIENTS

  • 400g beef carpaccio
  • 1 lemon
  • 4 tablespoons extra virgin olive oil
  • Salt and pepper
  • 1 teaspoon chopped basil
  • 50g parmesan shavings
  • 300g of arugula leaves (rucola)
  • 1 jar of Spherika Balsamic Modena Vinegar pearls

PREPARATION

  1. Separate each carpaccio slice and place them in a deep dish. In a small bowl, add the lemon juice, olive oil, salt, pepper and the chopped basil and mix thoroughly. Pour the mixture over the carpaccio. Cover with film and leave in the fridge for about 30 minutes.
  • When serving, place a bed of arugula leaves on each plate. Place the carpaccio on top and season with the marinade. Decorate the dish with parmesan shavings and Spherika Balsamic vinegar of Modena pearls. (Recipe inspired by the Superior School Ferrandi of Bordeaux)  
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