Carpaccio Napoletana

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Carpaccio Napoletana

Ingredients

  • 400 g Ardo Artichoke stalks
  • 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 Lactose

Preparation

  1. Mix the alla Napolitana herb mix with the olive oil and season with salt and pepper.
  2. 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.
  3. Cook the artichoke hearts in salted water for 5 minutes until cooked through.
  4. Cut thin slices of beef and arrange on a plate, season with salt and pepper.
  5. Garnish with the grilled aubergine, thin slices of artichoke heart and some herb oil.
  6. Decorate with a few leaves of rocket and parmesan flakes.

Ardo products used in this recipe