400g slices of beef meat for carpaccio
50g mesclun salad
150g Demetra sliced porcini mushrooms
50g Parmesan cheese flakes
rocket to taste
Demetra extra virgin olive oil to taste
Wiberg classic vinegar cream to taste
Place the mesclun salad in the middle of the plate and lay down the slices of meat on top, garnishing them with the Parmesan cheese flakes, the rocket and the sliced porcini mushrooms. Finish with a drizzle of extra virgin olive oil and classic vinegar cream before serving.