- Main courses
Cured beef carpaccio with Malghe di Vezzena cheese, fresh blueberries, and aromatic herb oil
flavours that speak of the mountain
Ingredients (1 portion):
10 thin slices of roast beef
1 piece of Vezzena Monti Trentini cheese
1 small box of blueberries
1 bunch of parsley/garden herbs
200 ml vegetable oil
-
Duration
Time: 1 day for the parsley oil, 5 minutes for plating
-
Difficulty
Easy
Let's go
Instructions:
Cut the parsley and other herbs, then place everything in the Thermomix. Blend on maximum speed until the temperature reaches 80°C.
Let it cool to room temperature, then refrigerate overnight.
Strain the mixture through a fine etamine to remove excess oil, and store the oil in a squeeze bottle.
Using a peeler, shave the Vezzena cheese into flakes.
Plating:
Start by arranging the roast beef slices on a plate.
Add the blueberries and sprinkle over the Vezzena cheese flakes.
Finish by drizzling with the herb-infused oil.
Discover the protagonist
-
Malghe di Vezzena
Malghe di Vezzena
Cheese produced exclusively with italian cow’s milk from short supply chain, salt and rennet.
Cheese produced with selected and top-quality cow’s milk.
This cheese has a very characteristic taste, fragrant yet delicate given by the exclusive quality of milk.
It has a semi-hard, compact texture that gets more granular the longer the cheese is aged.A real specialty for cheese-lovers, with an average aging period of 3 to 4 months for a medium aged product, up until 24 months or more for vecchio and naturally aged product.
-
Aging
medium aged 3 to 9 months, vecchio from 9 months up
-
Wheels
from 8 to 10 kg
-
Latest recipes.
-
Recipes
See more- Main courses
Burger Trentino with Asiago DOP Stagionato
-
Recipes
See more- Main courses
Smørrebrød con Lagorai, prunes e speck
A one-of-a-kind dish with a distinctive touch
-
Recipes
See more- First courses
Gnocchi with truffle Caciotta walnut cream and fresh spring onion
A rich, comforting flavor that warms the heart
