Carpaccio beef with porcini mushrooms in oil

Place the mesclun salad in the middle of the plate and lay down the slices of meat on top, garnishing them with the Parmesan cheese flakes, the rocket and the sliced porcini mushrooms. Finish with a drizzle of extra virgin olive oil and classic vinegar cream before serving.

for 4 people

400g slices of beef meat for carpaccio

50g mesclun salad

150g Sapori Sinceri sliced porcini mushrooms

50g Parmesan cheese flakes

rocket to taste

Demetra extra virgin olive oil to taste

Wiberg classic vinegar cream to taste