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Carpaccio roast beefIngredients:200 gr thinly sliced roast beef2 tablespoons balsamico vinegar4 tablespoons pine nuts1 shallot1 small can mixed mushroomsfreshly ground peppersalt1 tablespoon Parmesan cheese
(duck liver) |
If shown, hover = photo = conversion© Janneke's Recipe pages - Starters and appetizer snack, Yule
How to prepare:Brush 4 plates with the balsamico vinegar and divide the slices roastbeef like roof tiles. Sprinkle with some pepper and salt.Cut the shallot in thin slices and brown in some butter. Drain on kitchen paper.Roast the pine nuts in a dry pan.Drain the mixed mushrooms and stir-fry, add little salt.Crumble the shallots over the roast beef, divide the mushrooms over and sprinkle with pine nuts and Parmesan cheese .(variation: garnish with small curls duck liver.)
First published: April 12, 2003, Netherlands |
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