Carpaccio

The perfume of the Corbières

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You need : (for 2 people)

• 180g of thinly sliced beef
• Garrigue vinegar, thyme or rosemary
• 2 tablespoons of olive oil
• 1 tablespoon of lemon juice
• 40g whole parmesan cheese
• 20g of pine nuts
• Salt & Pepper

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1. In a bowl, mix the vinegar, lemon juice and olive oil with a fork. Season with salt and pepper. Set aside in a cool place.
2. Arrange the thin slices of meat at the bottom of the plate, then the pine nuts and slices of parmesan.
3. Sprinkle with the sauce just before serving.
4. Add a little rocket if you like.

Tip: Try also with Espelette pepper vinegar or smoked blackberry balsamic.

You don’t have the garrigue vinegar ? Find it in our shop