Carpaccio beef with porcini mushrooms in oil

Ingredients for 4 portions
  1. 400g slices of beef meat for carpaccio
  2. 50g mesclun salad
  3. 150g Sliced Porcini Mushrooms in Olive Oil
  4. 50g parmesan cheese flakes
  5. q.s. rocket to taste
  6. q.s. Extra-Virgin Olive Oil
  7. q.s. Crema Di Aceto With Aceto Balsamico Di Modena Pgi

  • 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.