Tostar los piñones y reservarlos a parte para hacerlos enfriar completamente.
Mondar las remolachas y pasarlas a la mandolina para obtener unas lonchas de 1 mm aprox., disponerlas en un plato para servir y esparcirlas con los piñones.
Emulsionar en un pequeño recipiente 4 cucharas de aceite de oliva virgen extra con sal, pimienta y el tomillo limón troceado y colarlo sobre el carpaccio.
Completar con las escamas de Provolone Valpadana D.O.P. picante, decorar con las hojitas de menta y servir.
For a spicy evening that just thinking about it makes you blush, ideas from Provolone Valpadana Are you planning a romantic dinner that will literally leave you speechless?
For a romantic evening, hard to forget: the sweet advice of Provolone Valpadana Many people say it and it is probably true, to make yourself even more
Five most read autumn recipes on the Provolone Valpadana DOP website Autumn is coming. Everything around you is changing: the leaves are turning orange, the
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