Ingredients
300 g beef fillet
50 g Shaved Grana Padano Cheese “Cascine Emiliane”
70 g rocket
salt and pepper
Ingredients for Pesto
2 lemons (only the juice)
20 g basil
½ garlic clove Balsamic Vinegar of Modena
30 g pine nuts
10 g walnuts
10 cl extra virgin olive oil
salt and pepper
How to prepare:
Salt and pepper the beef fillet, roll it in a salami shape and wrap it using cling film, then freeze. Remove from freezer and, prior to thawing, thinly slice 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 rocket or different types of salad and dress with the remaining sauce. Finally garnish the salad bouquet with Shaved Grana Padano Cheese “Cascine Emiliane”.