Beef carpaccio with pomegrade
Little
spicy, with a special pomegranate-based dressing, this beef carpaccio is a very
elegant entrée for festive days and a light and tasty main course: pair it with
a glass of Prosecco Rosé Doc to savor it at its best.
INGREDIENTS (for 4people)
400 gr. of
beef tenderloin
4 Radishes
2 Pomegranates
Extra-virgin
olive oil
Salt
Pink pepper
PROCEDURE
Prepare the
marinade for your carpaccio by squeezing the pomegranate (a citrus juicer is
sufficient) and adding extra virgin olive oil, salt and pink pepper to the juice.
In a casserole
arrange a first layer of meat slices and season them with the marinade,
continuing until you run out of ingredients.
Cover the casserole
with clingfilm and place it in the refrigerator for at least 2 hours, turning
it occasionally.
When it is
time to serve, cut the radishes into very thin slices and arrange the marinated
slices on the plate decorating with radish and a few pomegranate seeds: offer
the carpaccio with a fragrant glass of Prosecco Rosé Doc.
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