The real carpaccio

Jef and Tim, our guests, love to eat. The original carpaccio is one of their requests. We prefer a version with tuna2018-04-25_11.04.49[1]. Thinly sliced beef of good quality is easy to find in our region. The dressing is a combination of lemon juice/balsamic vinegar (old balsamic with its intense flavor and sweetness), good olive oil, pepper and salt. Spread the meat. Add the dressing, some roasted pine nuts, fresh basil leaves, parmigiano, pepper and salt.  Ovenbaked focaccio with a paste of summer truffle (little present from Perugia)is the perfect companion. Enjoy!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s