CARPACCIO OF BEEF AND MANGO WITH WILD ROCKET SALAD , GRATED TOASTEDPINE NUTS AN BONINI TRADITIONAL BALSAMIC VINEGAR
Ingredients for 6 people:
- 400g rump of beef
- 2 mangos
- 200 g asparagus
- 300 g wild arugula (rocket salad)
- 20 g hot spicy fruit chutney
- 2 yellow bell peppers
- 30 g pine nuts
- 10 g chive flowers
- Maldon salt crystals
- Tellicherry Indian black pepper
- extra virgin olive oil
- Balsamico Bonini Traditional of Modena Dop (aged 12 years)
clean the rump of beef of the external fat and save in the fridge covered in a layer of slightly damp paper/cloth.
Peel the mangos and cut into thin slices and place apart for later.
Make the sauce by boiling ,with a bit of water, the yellow peppers (already peeled and chopped) with the remaining parts of the mango meat. once all seems boiled mix in a blender or an immersion blender to amalgamate the sauce adding a bit of olive oil and salt to taste . Then set aside to cool.
Toast the pine nuts and chop them up finely so that you have almost a dust effect.
Finely cut with a knife the meat and season it with extra-virgin olive oil, Maldon salt, the black pepper and place on the plate with the mango slices in a wave so that it looks like a flower. In the middle place the wild arugula that has already been seasoned with the fruit chutney, oil and salt.
Garnish with blanched asparagus tips, the mango and pepper sauce, the chive flowers, the toasted pine nut dust and a few drops of Balsamico Bonini Traditional of Modena dop (aged 12 years).