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Ingredients for 4 people
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- 1 pound raw beef fillet
- 3 ounces Parmigiano Reggiano
- 1 medium artichoke (about 4 ounces)
- 1/3 pound white button mushrooms
- 2 lemons
- ½ cup extra virgin olive oil
- 1/3 pound arugula
- salt and pepper to taste
Rose Carpaccio
di Academia Barilla
25 min
Easy
Appetizer
Veneto
1 pound raw beef fillet
3 ounces Parmigiano Reggiano
1 medium artichoke (about 4 ounces)
1/3 pound white button mushrooms
2 lemons
½ cup extra virgin olive oil
1/3 pound arugula
salt and pepper to taste
Parmigiano-Reggiano is a classic Italian cheese known throughout the world for its signature flavor and texture.
Wine pairing
An imposing appetizer with succulence, slightly oily and sweet, aromatic, spicy and slightly bitter we prefer a Spumante for its effervescence in order to achieve balance in the mouth and begin the appetizer again. Friuli Grave Pinot Nero Spumante D.O.C.
Chef's Tip
To slice the meat uniformly we recommend that it be placed in a blast chiller to make it very firm. Mushrooms and artichokes tend to darken, therefore we recommend slicing them and dressing them immediately with oil and lemon.
Wine pairing
An imposing appetizer with succulence, slightly oily and sweet, aromatic, spicy and slightly bitter we prefer a Spumante for its effervescence in order to achieve balance in the mouth and begin the appetizer again. Friuli Grave Pinot Nero Spumante D.O.C.
Chef's Tip
To slice the meat uniformly we recommend that it be placed in a blast chiller to make it very firm. Mushrooms and artichokes tend to darken, therefore we recommend slicing them and dressing them immediately with oil and lemon.
