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18 CHEESE AGE 18 MONTHS

RECIPE BEEF CARPACCIO WITH PARMIGIANO REGGIANO®

Separate
Ingredients
  • 9 oz beef fillet
  • salt and pepper
Pesto:
  • 3.5 tbsp basil
  • 3.5 tbsp 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
  • 2 tbsp pine nuts
  • 2 tsp walnuts
  • salt and pepper
PREPARATION

  • 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.

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