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