Ingredients
Ingredients for 10 servings:
- 400 g Ardo Artichoke bottoms
- 250 g Ardo alla Napoletana herb mix
- 500 g Ardo Grilled aubergine parilla
- 800 g lean beef (part of roast beef or a steak)
- 100 g Parmesan cheese
- 200 ml olive oil
- Rocket
- Pepper and coarse salt
Allergens
Gluten
Milk
Preparation
- Mix the alla Napolitana herb mix with the olive oil and season with salt and pepper.
- Arrange the grilled aubergine parilla in a baking dish, sprinkle with some olive oil, coarse salt and pepper and bake in the oven at 180°C for 6 minutes.
- Cook the artichoke bottoms in salted water for 5 minutes until cooked through.
- Cut thin slices of beef and arrange on a plate, season with salt and pepper.
- Garnish with the grilled aubergine, thin slices of artichoke heart and some herb oil.
- Decorate with a few leaves of rocket and parmesan flakes.
