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Today we present one of the many ways to enjoy the carpaccio of Arista in Bigongia, to make us a cold starter, or by varying the amount even a single dish, easy to prepare and very tasty.[/vc_column_text][vc_custom_heading text=”Products used in this recipe” font_container=”tag:h3|text_align:left” use_theme_fonts=”yes”]

Pork Loin Carpaccio in “Bigongia” (Wooden Tub) with Champignon Mushrooms

Appetizer of Pork Loin Carpaccio in “Bigongia” (Wooden Tub) with salad and mushrooms and olive oil and Balsamic Vinegar of Modena.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course appetizer, cold starter, single dish, starter

Cuisine tuscany

Servings 2 peoples

Ingredients

  

1x2x3x

• 80 gr. Pork Loin Carpaccio in “Bigongia” (Wooden Tub)
• 2 n. champignon mushroom fresh
• q.s. salad
• q.s. salt
• q.s. olive oil extra virgin
• q.s. Balsamic vinegar of Modena

Instructions

 

• Arrange in a dish large plan the salad and season with a pinch of salt and a drizzle of extra virgin olive oil.
  
• Cut the mushrooms into thin slices and season with salt mushrooms.
  
• Cut into slices not too thin Pork Loin Carpaccio in “Bigongia” (Wooden Tub) and place in the salad.
  
• Distribute the champignon mushroom into slices in the dish and drizzle with extra virgin olive oil and Balsamic Vinegar of Modena.

Notes

We do not recommend for each preparation Pork Loin Carpaccio in “Bigongia”  the use of lemon.

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