salt and pepper
beef fillet, 8,8 oz

For Pesto:
walnuts, 0,4 oz
salt and pepper
Parmigiano Reggiano -better if mature 28-48 months- in petal-shaped slivers, 1,8 oz traditional Balsamic Vinegar from Modena or Reggio Emiliabasil, 1,8 oz
pine nuts, 1 oz


Season the beef fillet with salt and pepper and wrap it in a salami shape using cling film, then freeze. Remove it from freezer and, prior to thawing, thinly slice using a slicer and place the beef slices totally covering the serving platter. To Preparing the pesto: mix all ingredients in a blender, then brush the Carpaccio slices with the sauce obtained. In the platter centre, arrange a “bouquet” using different types of lettuce and dress with the remaining sauce. Cut Parmigiano Reggiano cheese in petal-shaped slivers and use them to garnish the lettuce bouquet.

Thanks to: Parmigiano Reggiano