en de it
carpaccio-rind-sonne

Carpaccio of South Tyrolean beef with Passirian blue cheese mousse and beetroot

A carpaccio recipe with local beef

Preparation

Mix the beetroot, blue cheese, onions and garlic thoroughly. Soak gelatin in cold water, allow to melt over a hot water bath while still dripping. Mix into the mousse. Fold in the whipped cream and season with parsley, salt and pepper. Slice the beef fillet thinly and arrange on plates as carpaccio. Season with salt and pepper. Arrange blue cheese mousse and garnish with grated mountain cheese and rocket.

Beer recommendation
Pils

Wine recommendation
We recommend Pinot Noir.

Ingredients for

2 people
4 people
8 people
100 g fillet of South Tyrolean beef
½ large beetroot, boiled and diced
15 g blue cheese
10 g onion, finely chopped
½ garlic clove, finely chopped
½ pinch parsley, chopped
½ sheet of gelatin
½ dsp whipped cream
Salt and pepper

Other
Mountain cheese, grated
Rocket
200 g fillet of South Tyrolean beef
1 large beetroot, boiled and diced
30 g blue cheese
20 g onion, finely chopped
1 garlic clove, finely chopped
1 pinch parsley, chopped
1 sheet of gelatin
1 dsp whipped cream
Salt and pepper

Other
Mountain cheese, grated
Rocket
400 g fillet of South Tyrolean beef
2 large beetroots, boiled and diced
60 g blue cheese
40 g onion, finely chopped
2 garlic cloves, finely chopped
2 pinches parsley, chopped
2 sheets of gelatin
2 dsp whipped cream
Salt and pepper

Other
Mountain cheese, grated
Rocket
sonne
This recipe comes from
Ganthaler family
Piazza P. Mitterhofer 8, 39020 Parcines