Festa Monini: colors, sounds and tastes of Umbria

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Carpaccio and Pine Nut rolls

Easy
40 MIN

Ingredients

FOR 4 SERVINGS
Flatbread
4
Pine nuts
4 spoons
Extra Virgin olive oil
as needed
Rocket
1 clove
Beef Carpaccio
400 g
Monini Balsamic Vinegar of Modena Spray
as needed
Salt
q.b.
Pepper
as needed

Preparation

  1. Toast pine nuts with a tablespoon of oil and keep aside.
  2. Coat the piadine (tortillas) with a fragrant Extra Virgin. Spread on to the piadine half the rocket and the slices of carpaccio. Pepper thoroughly and sprinkle with balsamic vinegar. Then sprinkle the remaining pine nuts and rocket. Sprinkle again with the Extra Virgin and carefully wrap the piadine.
  3. With a sharp knife, cut pin wheels, then arrange them on a plate and serve.

A little extra

The delicate taste of Monini Bios from organic farming enhances the full flavour and genuine ingredients of all raw ingredients.

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