A recipe for beef carpaccio seasoned with sweet pomegranate and chilli olive oil.
1 fresh ripe pomegranate
400 g of lean beef (cut into thin slices by your butcher)
8 tablespoons of olive and chilli speciality
4 tablespoons of pomegranate sweetness
fleur de sel , pepper
Ciappe with olive oil.
Open the pomegranate, carefully remove all the seeds and set aside in a bowl. Spread the slices of meat in 4 very large individual plates, spread the pomegranate seeds on the carpaccios, season with the olive and chilli pepper speciality and the pomegranate sweetness, season with salt and pepper and eat well chilled with olive oil.