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Beef Carpaccio and Rucola


Serves 4
350g (12.25oz) of beef filet cut into thin slices
120g (4.2oz) of rucola
120g (4.2oz) of Parmigiano Reggiano aged for 36 months
extra virgin olive oil
salt and pepper
Aceto Balsamico Tradizionale di Modena aged 12 years


Place the slices on a platter. Drizzle with a thin layer of balsamic vinegar, add a pinch of salt and pepper, thin slices of Parmigiano Reggiano and chopped rucola. Garnish with a few drops of balsamic vinegar and add a zigzag of olive oil. Let set for a few minutes and serve with bruschetta or toasted bread.