Carpaccio di manzo, mele essicate e Caciotta al sale di cervia



Beef Carpaccio, dried apples and Caciotta with Cervia Salt

PREPARATION: For 4 people 25 minutes

COOKING :2 hours for the apples

200 g of Beef Carpaccio

200g of caciotta cut into thin slices

2 organic apples

100 g of water

100 g of caster sugar

extra virgin olive oil

salt and pepper

small cherries in spirit



PREPARATION

Wash the apple with the help of a veg cutter, cut them into slices of the thickness of 2 mm without removing the core.

Heat the water and dissolve the sugar. Immersing the apple slices in the syrup obtained and spread in a pan covered with baking paper.

Dry in oven at 130° C for two hours. Remove from the oven and let cool.

Derive from the beef tenderloin twenty low winds, beat them well and season with oil, salt and pepper.

PRESENTATION:

On each plate, alternate a slice of Beef Carpaccio, a slice of dried apple, two slices of cheese and then repeat the operation till you get five layers, finishing with a slice of cheese and a Beef Carpaccio.

Decorate with liquor cherries and finish with a bit of extra virgin olive oil.


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