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Beef carpaccio skewers stuffed with peppers and arugula with Balsamic vinegar
These skewers of beef carpaccio, stuffed with roasted peppers, fresh arugula and parmesan shavings, are a richly flavored dish with a Mediterranean touch. Seasoned with Balsamic Vinegar of Modena IGP Classic, they are perfect for a light appetizer or dinner, where the freshness of the ingredients meets the depth of the balsamic.
ingredients
| 200 g sliced beef carpaccio |
| 2 red peppers |
| 1 handful fresh arugula |
| Parmesan cheese to taste |
| Extra virgin olive oil |
| Salt |
| Pepper |
| 1 clove of garlic |
| 2 teaspoons Balsamic Vinegar of Modena IGP Monari Federzoni Classic |
what you will need
Classic
directions
Wash the peppers and hull them by removing the stem, seeds, and inner filaments and then cut them into flaps. With the help of a small brush, grease a hot cast-iron griddle with olive oil and lay the peppers on it with the skin side down. Cook for 5 to 6 minutes or until browned. Turn them over with the help of kitchen tongs and continue cooking on the other side until tender. Transfer them to a plate and allow to cool.
Lay a slice of carpaccio on the work surface and lay a layer of bell bell pepper, some arugula and the Parmesan cheese cut into not-too-thick slivers on top. Roll everything up as if to create rolls and then cut in half. Arrange the resulting 2 rolls on skewer sticks. Proceed in this way until you run out of ingredients. Then transfer them to a baking sheet lined with baking paper.
In a bowl, emulsify 2 tablespoons of olive oil with the Balsamic Vinegar of Modena IGP Monari Federzoni Classic, salt and pepper. Then add the sliced garlic and stir. Pour the dressing over the skewers and bake at 180° for about 15 minutes, just enough time to cook the meat and melt the cheese without letting it dry out too much. Serve piping hot.
Lay a slice of carpaccio on the work surface and lay a layer of bell bell pepper, some arugula and the Parmesan cheese cut into not-too-thick slivers on top. Roll everything up as if to create rolls and then cut in half. Arrange the resulting 2 rolls on skewer sticks. Proceed in this way until you run out of ingredients. Then transfer them to a baking sheet lined with baking paper.
In a bowl, emulsify 2 tablespoons of olive oil with the Balsamic Vinegar of Modena IGP Monari Federzoni Classic, salt and pepper. Then add the sliced garlic and stir. Pour the dressing over the skewers and bake at 180° for about 15 minutes, just enough time to cook the meat and melt the cheese without letting it dry out too much. Serve piping hot.
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