INGREDIENTS:
- 400g beef carpaccio
- Lemon juice
- 4 tablespoons of extra virgin olive oil
- Salt and pepper
- 1 teaspoon chopped basil
- 50g Parmesan cheese flakes
- 300g rocket
- 1 55g jar of Spherika pearls of Modena balsamic vinegar
PREPARATION:
- Separate each carpaccio fillet and place them in a deep plate. In a bowl, mix the lemon juice, olive oil, salt, pepper and chopped basil. Pour the mixture over the carpaccio. Cover with film and let rest in the fridge for about 30 minutes.
- When serving, place a bed of arugula on each plate. Arrange the carpaccio on top and season with the marinade. Garnish the dish with Parmesan flakes and Fresh Pearls of Modena balsamic vinegar. (Recipe inspired by the Ferrandi Superior School in Bordeaux)
SERVINGS: 4
