Carpaccio di Manzo con zucchine sott'aceto, Parmigiano croccante e Antonio Aceto Balsamico di Modena IGP Invecchiato

PORTATE

Antipasti Secondi Healthy Colazione e Brunch

DIFFICOLTÀ

Facile

REGIME ALIMENTARE

Light

Ingredienti

200 g beef carpaccio
1 small zucchini, suitable for eating raw
2 tbsp rice vinegar (or white wine vinegar)
1 tsp extra virgin olive oil
40 g grated Parmigiano Reggiano
40 g bread, cut into small cubes
1 tbsp mustard
A handful of mixed salad greens
2–3 tbsp Antonio Aceto Balsamico di Modena IGP
Extra virgin olive oil, as needed
Salt, to taste
Black pepper, to taste
2 lemon slices

Preparazione

Using a mandoline, slice the zucchini very thinly. Season with the rice vinegar, a drizzle of olive oil, salt, and pepper, then leave to marinate for about 30 minutes.

Meanwhile, spread the grated Parmigiano Reggiano in a thin layer in a non-stick skillet. Cook until golden and crisp, then let it cool before breaking it into shards.

Toast the bread cubes in a skillet with a drizzle of olive oil until golden and crunchy.

Arrange the beef carpaccio on a serving plate. Top with the drained pickled zucchini, mixed salad greens, a spoonful of mustard, the crispy Parmesan shards, and the toasted bread cubes.

Dress with extra virgin olive oil and Antonio. Finish with freshly ground black pepper and a couple of lemon slices before serving.

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