VITTORIA ALATA
Carpaccio di bue alla Vittoria Alata
INGREDIENTS
FOR THE CARPACCIO
280 g beef rump
FOR THE REDUCED WHITE WINE SAUCE
300 g white wine
10 g pectin (fruitgel type)
Ginger
One sachet of aromatic yellow fruit tea
Salt and pepper
FOR THE AROMATIC MIXED HERBS
150 g of aromatic mixed herbs
FOR THE COMPOSITION OF THE DISH
100 g of Vittoria Alata cheese flakes
PREPARATION
FOR THE CARPACCIO
Prepare the meat.
Wrap it in a cloth soaked in counter wine.
Store in the refrigerator.
FOR THE REDUCED WHITE WINE SAUCE
Combine and mix the ingredients.
Shrink in microwave until creamy.
Strain and cool.
FOR THE AROMATIC MIXED HERBS
Air the mixed herbs before using it.
DISH COMPOSITION
Chill the rump in the freezer 1 hour before cutting it up.
Arrange the mixed herbs at the base of the dish.
Slice the red meat.
Sprinkle with slivers of Vittoria Alata cheese.