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15-06-2012

Beef Carpaccio with arugula and Parmiginao Reggiano

Ingredients

2 sicilian Lemons

200g of Beef Carpaccio sliced

2/3 spoons of Extra Virgin Olive Oil 

Arugula 2 bundles

100g of Parmigiano Reggiano 

 

Directions

Prepare a dressing adding Lemon juice, Extra Virgin Olive Oil. Place the thin slices of beef on the serving plate, cover with arugula and the dressing. Put some Parmigiano shavings on top.

A simple dish, fast to prepare but full of taste.

 
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