Go Back
Print
Recipe Image
Instruction Images
Notes
–
+
servings
Smaller
Normal
Larger
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.
Print Recipe
Pin Recipe
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course
appetizer, cold starter, single dish, starter
Cuisine
tuscany
Servings
2
peoples
Ingredients
1x
2x
3x
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.
Tried this recipe?
Let us know
how it was!