Bresaola carpaccio with burrata, rocket sprouts, macadamia nuts and Farga Milenaria olive oil served with focaccia
Aceite Farga Mil·lenària
Esta receta utiliza Aceite de Oliva Virgen Extra Farga Mil·lenària, elaborado con aceitunas de olivos milenarios del Territorio Sénia.
Ingredientes
12 slices of bresaola (approx. 200 g) (The ‘bresaola’ is an Italian sausage made from semi-cured and smoked beef)
1 burrata of 150 g (The ‘burrata’ is a fresh cow’s milk cheese with a smooth texture)
20 g rocket sprouts
20g toasted and chopped macadamia nuts
lemon juice
peppercorns
salt flakes
pizza base
Elaboración
Spread the bresaola slices on a flat plate and dress them with a little lemon juice, pepper and Farga Milenaria olive oil.
Cut the burrata into 6 slices and place them on top of the bresaola, add the rocket and macadamia nuts and finish with a dash of Farga Milenaria olive oil.
For the focaccia, roll out the pizza dough, pepper it slightly and bake it (it doesn’t have to be well done). Remove the dough from the oven and add the Farga Milenaria olive oil and salt flakes.
