Red beet carpaccio with strong Provolone Valpadana P.D.O.
- 2 cooked red beets
- 70 g pine nuts
- 20 g mint leaves
- 3 sprigs of lemon thyme
- 120 g of strong Provolone Valpadana P.D.O. flakes
- Extra virgin olive oil
- Salt, pepper
- Doses for: 4 people
- Preparation time: 10 minutes
How to prepare Red beet carpaccio with strong Provolone Valpadana P.D.O.
Toast the pine nuts and set them aside to allow them to cool completely.
Peel the beets and pass them through the mandolin to obtain slices of about 1 mm, which you will place on a serving plate and sprinkle with pine nuts.
Emulsify in a small bowl 4 tablespoons of extra virgin olive oil with salt, pepper and chopped lemon thyme, then pour it over the carpaccio.
Complete with the flakes of strong Provolone Valpadana P.D.O., garnish with mint leaves and serve.
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