Recipe Carpaccio Con Parmigiano Reggiano


250 g beef fillet
salt and pepper

Ingredients for Pesto
50 g basil
50 g Parmigiano-Reggiano in petal-shaped slivers (*)
Traditional Balsamic Vinegar from Modena or Reggio Emilia
30 g pine nuts
10 g walnuts
salt and pepper

How to make the Carpaccio con Parmigiano-Reggiano ® :

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.

(*) to obtain the petal-shaped slivers, it is advisable to use Parmigiano-Reggiano cheese with a minimum 14-18 months of maturation.

Preparation: 20 min.
4 servings

Regional recipe from Emilia-Romagna

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at