(= Carpaccio with Balsamic Vinegar)
Recommended wine: Il Birborosso
Finely chop the celery, pepper, garlic (a tip: remove the green part that normally forms inside the clove – the aroma will be less strong) and spring onion (a tip: soak it in water for half an hour, it will be less “unpleasant” in the mouth the following day). Add the parsley, olive oil, lemon juice and balsamic vinegar, and season with salt and pepper to taste. Mix all the ingredients together well to create a sauce.
Slice the meat very thinly. Distribute two spoonfuls of the sauce over the bottom of a serving dish and arrange the slices of meat on top; lay them out well (if one serving dish isn’t big enough, use two) and cover with the remaining sauce. If you like you can garnish, and add more flavour to the carpaccio, with thin flakes of aged pecorino or Parmigiano Reggiano. Prepare this dish 2-3 hours in advance, keep it in the fridge and then take it out at least half an hour before serving.
This is one of the thousands of recipes for carpaccio – a dish found all over Italy – personalised with vegetables and balsamic vinegar, which binds and harmonises the flavours of the various ingredients.