ingredients
250 g thinly sliced beef (carpaccio)
4 calluses coarsely grated parmesan cheese
4 calluses toasted pine nuts
hand rocket
Pepper en salt
2 calluses olive oil
1 calluses balsamic vinegar
4 calluses coarsely grated parmesan cheese
4 calluses toasted pine nuts
hand rocket
Pepper en salt
2 calluses olive oil
1 calluses balsamic vinegar
Preparation
Divide the Carpaccio among 4 plates and garnish with arugula, parmesan and pine nuts. Sprinkle with a little salt and pepper. Stir in the olive oil with the balsamic vinegar and sprinkle the loose carpaccio with it.
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