Carpaccio with parmesan and mushrooms
Instructions
The topside is a part of the hindquarters of the cow (also called, in other regions of Italy, silverside, baguette, lacerto, rosa, scanello).
It's the classic, lean cut that you use for vitello tonnato.
It can also serve, decked out for a roast.
Peel the mushrooms mushrooms and cut them into thin slices in height (stems and chapels together), by dipping them in water why not blacken.
Wash and drain some lettuce leaves and take with them a bed onto a round serving dish.
Move over, like the petals of a flower, the slices of meat, you'll have done cut from the butcher.
Drain the mushrooms and place on meat.
Reduce the cheese shavings, possibly with a small knife, and sprinkle with it.
Garnish the center of the plate with the carciofino.
Prepare a citronette emulsifying 6 tablespoons of oil with the filtered juice of half a lemon, a pinch of salt and pepper.
In a small bowl, place at the disposal of guests.
Ingredients and dosing for 4 persons
- 200 g of sliced beef eye of round
- 100 g of champignon mushrooms
- 30 g of grana padano cheese
- 6 tablespoons of olive oil extra virgin
- 1/2 lemon
- 1 pinch of salt
- 1 pinch of pepper
- For garnishing:
- Lettuce salad
- 1 carciofino in olive oil