5.3 oz. (150 g) Prima Donna leggero
10.6 oz. (300 g) roast beef, thin slices
1 oz. (30 g) arugula
1 oz. (30 g) pine nuts
pepper and salt
2 tsp. honey
2 tbsp. balsamic vinegar
4 tbsp. olive oil
To make the dressing mix the honey and vinegar in a bowl and stir in the oil spoon by spoon. Divide the slices of roast beef over 4 big plates and sprinkle them with salt and pepper. Lay some arugula in the middle on top of the carpaccio.
Grate the Prima Donna leggero and sprinkle it over the plate. Give the dressing another good stir and pour it over the carpaccio.
Roast the pine nuts in a dry frying pan until golden brown and sprinkle them over the plates.
Soave (white, Italy)