Beef carpaccio with Beef of Pozza
Carpaccio of Beef of Pozza with salad, olive oil, lemon and flakes of Parmigiano Reggiano Cheese.
Ingredienti
- 200 gr. Beef of Pozza thinly sliced
- q.s. olive oil extra virgin
- q.s. lemon juice
- 30 gr. Parmigiano Reggiano Cheese flakes
- 200 gr. salad
- q.s. pepper
- q.s. salt
Istruzioni
- Arrange the salad in a large tray and drizzle with a little olive oil extra virgin and a pinch of salt.
- Cut into thin slices the Pozza Beef and arrange over the salad evenly.
- Do flaked Parmesan cheese and place the slices of beef Pozza.
- Drizzle with extra virgin olive oil, lemon juice and pepper (not further salting of Pozza beef because it is already salty).
Note
If you wish, you can use the Grana Padano and well as the salad you can use cherry tomatoes or other vegetables in season at will.
The Pozza Manzo like all meats to give the best of its flavor should be eaten at room temperature and not in the refrigerator.
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