- 1 lb beef fillet
- 3 oz Parmigiano Reggiano cheese
- 4 oz artichokes
- 3 ½ oz champignon mushrooms
- 2 lemons
- 3 ½ oz extra virgin olive oil
- 4 oz arugula
- salt and pepper to taste
25 minutes preparation
Clean the mushrooms and cut into regular slices. Clean the artichokes, cut into wedges and season with oil, salt, pepper and lemon.
Arrange on a plate a soft layer of rocket which has already been washed and dried and season with a drizzle of oil. Place the artichokes wedges on it.
Arrange the finely sliced meat in a regular pattern on the plate.
Season the sliced mushrooms with oil, salt and freshly ground black pepper.
Once the dish has been completed, garnish with flakes of parmesan cheese.
Emulsify the juice of one lemon with 50 g oil, a little salt, and season the Rose Carpaccio.