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
Ingredients:
100% Grass fed beef.
Preparation:
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.
Dressing:
Ingredients dressing:
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.
