Emilia-Romagna Recipes
Carpaccio con Parmigiano-Reggiano®

Carpaccio con Parmigiano-Reggiano ®

Beef Carpaccio with Parmigiano-Reggiano ® Cheese

How to make the Beef Carpaccio with Parmigiano-Reggiano ® Cheese:

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

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM