Lingua: Italiano
Lingua:

Carpaccio of Beef and Mango

with wild rocket salad, grated toastedpine nuts and Bonini traditional balsamic vinegar

Manzo rucola pinoli

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)

Preparation:
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).

Francesco Apreda

Chef

Born in Naples in 1974, Francesco Apreda discovered at the age of 14 his true passion: patisserie.