BEEF CARPACCIO WITH FRESH PEARLS OF BALSAMIC MODENA VINEGAR
Servings
4people
Servings
4people
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 Fresh Pearls 55g Balsamic Modena Vinegar
Instructions
  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.
  2. 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 Fresh Pearls of Balsamic Modena Vinegar. (Recipe inspired by the Superior School Ferrandi of Bordeaux)