Ingredients for 4 people:

• 500 g of meat for carpaccio
• 100 grams of salad
• extra virgin olive oil
• salt
• Ingredients for the sauce:
• 200 grams of Gorgonzola
• 50 g of fresh cream
• 2 tablespoons cold vegetable broth

Preparazione:

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.

This post is also available in: French, Italian, Spanish

Recipes easy and quick to cook. In cucina con Manu.
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