- 500 g of meat for carpaccio
- 100 grams of salad
- extra virgin olive oil
- Ingredients for the sauce:
- 200 grams of Gorgonzola
- 50 g of fresh cream
- 2 tablespoons cold vegetable broth
Prepare the sauce by putting the blue cheese in a container to which you previously removed the crust with the cream and the broth, if you have not replace it with water, blend it all with mini-Pimero until creamy and place in refrigerator for at least 30 minutes.
Place meat in a dish, arrange it with a pinch of salt and a drizzle of extra virgin olive oil.
Take 4 large serving plates, place a central place within this coppapasta and 1 slice of meat, add dell’insalatina cutting, sprinkle with blue cheese sauce and keep it up until you have 4 layers.
Garnish plate with dell’insalatina, with the sauce and a drop of balsamic vinegar glaze.