Carpaccio Con Parmigiano E Olio Doliva Extra Vergine

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Carpaccio Con Parmigiano E Olio Doliva Extra Vergine Ingredients

300 g Beef fillet; trimmed

100 g Parmesan cheese; grated

Instructions for Carpaccio Con Parmigiano E Olio Doliva Extra Vergine

MMMMM----------------------FOR THE DRESSING--------------------------- 1 Lemon; juice of 1 tb Mustard powder; (15 g) 1 tb Garlic; chopped fine (15 g) Salt to taste 1/4 ts Pepper powder; freshly -ground (2 ; g) 1/2 c Wine vinegar; (100 ml) 1/2 c Olive oil; (125 ml) WRAP the trimmed meat in a cylindrical shape and keep it in the freezer till firm. In a bowl whisk all the dressing ingredients thoroughly and keep it in the refrigerator for at least one hour. Cut the trimmed meat with a sharp knife into wafer thin slices. Spread the dressing on a flat plate and carefully arrange the meat slices on top like petals of a flower. Drizzle some olive oil over the meat and sprinkle with parmesan cheese. Serve with crusty rolls. Converted by MC_Buster. NOTES : Thin Slices Of Raw Tenderloin Marinated In Lemon Juice, Olive Oil And Parmesan Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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