Smoked beef carpaccio, brussel sprouts, small capers and shaved parmigiano
Maurizio Ferrari
Menù Ingredients
20 g. Capperini in olio extra vergine di oliva - Small Capers in Extra-virgin olive oil - XG7
80 g. Carne salada del Trentino - 2Q9
q.s. Olio extravergine di oliva - Extra Virgin Olive Oil - EKC
q.s. Peperoncini in fili sottili (Chili threads fine) - 1278
50 g. Brussel Sprouts
q.s. Salt & Pepper
q.s. Shaved Parmigiano Reggiano
Serve 1
Cut the brussel sprouts into wedges and sauté them in a pan with a drizzle of oil, salt and pepper. Let them to cool down. Spread the slices of Smoked Beef on a plate, add the Small Capers, the shaved Parmigiano cheese and the sautéed Brussels Sprouts. Garnish with the Chili Threads and a drizzle of extra virgin olive oil.
