The Agrisicilia team

Ingredients

100 g Beef for carpaccio (6-8 slices)
20 g Parmigiano Reggiano DOP
2 teaspoons Tangerine jam
2 walnuts
Chives
Marjoram
black pepper
salt
Extra virgin olive oil

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With this in mind, I thought of a fresh appetizer, made entirely of contrasting flavors that tickle the palate: abeef carpaccio salad, which I served with little hearts of Parmesan wafers, a few walnut kernels and a truly unique touch, a small quenelles Of Sicilian mandarin jam Agrisicilia (if you want you can buy it on Amazon), with a rustic and full-bodied consistency and with an intense citrus scent.

Instructions

1. First, prepare the hearts of parmesan wafers (or parmesan, if you prefer), for which you will need a heart-shaped cookie mold.

2. Finely grate the cheese.

3. Line a baking tray with parchment paper then, using the stencil, create lots of little hearts of Parmesan cheese (about 8 will come out).

4. Bake in a preheated oven in ventilated mode at 200° for 4 minutes, then remove the hearts from the oven and leave to cool.

5. Season the carpaccio slices with the chopped chives, salt, pepper and oil and leave them to marinate for at least half an hour.

6. Shell the walnuts and break them roughly.

7. Arrange 3-4 slices of carpaccio on each plate, curling them a bit, then put the cheese hearts here and there on the plate, perhaps leaving one straight.

8. Using two teaspoons, create quenelles of mandarin jam and place them on your plate.

9. Garnish with walnut kernels and a few leaves of marjoram.

10. Complete with a drizzle of raw oil and a pinch of black pepper and serve.

Final result