Beef carpaccio with Provolone Valpadana PDO strong and rocket pesto
Even simple and quick dishes need care and top-quality ingredients. Let's see how to prepare an excellent beef carpaccio with Provolone Valpadana PDO strong and rocket pesto. Light and tasty, it is an easy second course to make when we don't have too much time on our hands.
DURATION
30 MIN.
DIFFICULTY
EASY
DOSES FOR:
4 PEOPLE
SEASONALITY
SUMMER
INGREDIENTS
- 600 g of lean beef sirloin
- 50 g of Provolone Valpadana PDO strong flakes
- 5 radishes
For the rocket pesto:
- 200 ml of extra virgin olive oil
- 100 g of rocket
- 60 g of almonds
- Salt and pepper
PREPARATION
- Remove the sinews and fatty parts from the beef sirloin, then cut it into thin slices with a slicer.
- Arrange the beef slices on a tray, without overlapping them. Cover with cling film and put the tray on the coldest shelf of the refrigerator for about 30 minutes.
- Wash and dry the rocket, then put it in the container of an immersion blender. Add the almonds, salt, pepper and extra virgin olive oil.
- Blend everything until a creamy and uniform sauce is obtained.
- Remove the beef carpaccio from the refrigerator and arrange it on the plates.
- Now add the cut radishes with the almonds and sprinkle with the Provolone Valpadana PDO strong flakes.
- Season with rocket pesto and serve.
