We spent the morning between the deckchair to tan,and the edge of the pool for a refreshing plunge. At lunchtime we really need a light meal. Fresh and colorful ingredients are the elements for a simple lunch in July. Protected from the sun, under the portico, we enjoy the carpaccio, where the silence is broken only by the thrill of the cicadas.

 

Vegetables tartare with beef carpaccio
(serves 4)

7.054 ounces (200 gr.) beef carpaccio, cut in thin strips
4 small carrots
4 small zucchini
20 cherry tomatoes
8 radishes
20 cauliflower buds
2 thin asparagus bunches
Vinaigrette
1 lemon juice
1 teaspoon mustard sauce
2 teaspoon Worcerstershire sauce
olive oil
salt

Wash and trim all the vegetables. Cut the radiches in tiny rings and dice other vegetables, starting with cherry tomatoes, to leave them to drain their water, remove the seeds, and keep only the asparagus tips. Place the vegetables tartare and the carpaccio in the dishes. In a mixing bowl, whisk together all the vinaigrette ingredients and season. Serve immediately.

 

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