Tipo Classico


  • 300gr di carpaccio di manzo

  • 100gr di parmigiano reggiano di 36 mesi

  • un mazzo di rucola

  • olio extra vergine di oliva

  • sale

  • pepe


  • 1.

    Lavate la rucola, asciugatela.

  • 2.

    Condite la carne con sale, pepe ed olio, preparate i 4 piatti e dividete la carne in parti uguali .

  • 3.

    Condite a parte la rucuola con olio exra vergine di oliva sale e pepe.

  • 4.

    Cospargetela sulla carne la rucola e completate con scaglie di parmigiano

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