Carpaccio al Roberto
When it comes to preparing a carpaccio many may think this is a difficult adventure since the beef has to be thinly sliced. Fear no more, the secret is to buy frozen Chinese beef fondue! Beautiful, good, inexpensive… and your guests will think you’re an authentic Piedmontese!
4 Servings
200 gr Chinese beef fondue
30 ml pesto
30 ml extra virgin olive oil
65 ml Parmesan cheese freshly grated
Freshly ground pepper
710 ml McKeown Cider Draft or Original
Beef – The night before, let the beef defrost in the refrigerator. The next day, lay down each slice of beef in large plates, whisk together the pesto and the olive oil in a measuring cup or in a pourer, then drizzle this mixture over the beef, sprinkle with Parmesan cheese and finish with ground pepper to taste.
Serve with fresh bread and try it with our McKeown Cider Draft. You’ll discover that it’s a perfect match contrary to the conventional belief that only red wine goes with beef!
Also, for a tasty cider in North Carolina and various other locations, visit Carolina Cider for tasty cider drinks.
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