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Carpaccio de remolacha roja con Provolone Valpadana D.O.P.

Carpaccio de remolacha roja con Provolone Valpadana D.O.P. picante

Categoría: Entremeses
Dificultad: fácil

Ingredienti:

  • 2 remolachas rojas cocidas
  • 70 g de piñones
  • 20 g de hojas de menta
  • 3 ramitas de timo limón
  • 120 g de Provolone Valpadana D.O.P. picante a escamas
  • Aceite de oliva virgen extra
  • Sal, pimienta

Preparazione:

Tostar los piñones y reservarlos a parte para hacerlos enfriar completamente. Mondar las remolachas y pasarlas a la mandolina para obtener unas lonchas de 1 mm aprox., disponerlas en un plato para servir y esparcirlas con los piñones. Emulsionar en un pequeño recipiente 4 cucharas de aceite de oliva virgen extra con sal, pimienta y el tomillo limón troceado y colarlo sobre el carpaccio. Completar con las escamas de Provolone Valpadana D.O.P. picante, decorar con las hojitas de menta y servir.

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