Bresaola carpaccio with burrata, rocket sprouts, macadamia nuts and Farga Milenaria olive oil served with focaccia
12 slices of bresaola (approx. 200 g) | 1 burrata of 150 g | 20 g rocket sprouts | 20g toasted and chopped macadamia nuts | lemon juice | peppercorns | salt flakes | pizza base | Farga Milenaria olive oil (The 'bresaola' is an Italian sausage made from semi-cured and smoked beef. The 'burrata' is a fresh cow's milk cheese with a smooth texture.)
- 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.
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