With the holidays you want to put the best on the table and one course is even more special than the other. An appetizer of this carpaccio of grass-finished natural cattle is not only easy, but also an incredibly good start to a beautiful festive dinner. Combine this tasty beef carpaccio with arugula, pine nuts, parmesan cheese and junk-free dressing.
Cut into thin slices and packed at ±120 grams.
Price per kg €51,00
100% Grass fed beef.
Remove the frozen carpaccio with the carton from the plastic. Put some rocket in the plate and sprinkle with dressing. Place the carpaccio with the plastic facing up on a plate and then remove the plastic. Garnish the carpaccio with pine nuts, dressing and parmesan cheese and serve at room temperature.
juice of 1 orange
juice of 1 lime
1 apple peeled and core removed (elstar)
100 ml olive oil
2 tablespoons apple vinegar
10 basil leaves
Grind everything in a food processor and fill a lockable bottle with it.