Carpaccio de bœuf

Carpaccio of beef Recipes and food

Carpaccio de Recettes de boeuf


1 dl of extra virgin olive oil Olisone
1 tablespoon capers
4 freshona pickles
50 g Parmesan cheese
400 g beef tenderloin
50 ml balsamic vinegar of Modena Acentino

Nombre de portions:


Temps de cuisson:

55 minutes

Clean nerve and greasy tenderloin. Freeze wrapped in plastic wrap.

Remove the meat from the freezer, cut into very thin fillets and crush with the blade of a knife. + 60 minutes

Cut the Parmesan shavings. Drain and chop the gherkins and capers.

Spread the meat in large dishes for presentation. Top with Parmesan cheese, gherkins and capers. Season with salt, pepper, vinegar and olive oil.

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