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–+ servings

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.
Stampa ricetta Pin Recipe
Preparazione 10 minuti
Tempo totale 10 minuti
Portata appetizer, cold starter, single dish, starter
Cucina tuscany
Porzioni 2 peoples

Ingredienti
  

  • 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

Istruzioni
 

  • 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.

Note

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