12 thin slices of beef carpacccio - 3 tbs of pine nuts - fresh basil or argula - parmesan shavings - salt - pepper - olive oil. If you feel like it, dried tomatoes can be added.
Garnish two plates with the beef. Fry the pine nuts for a few seconds in olive oil. Add the pine nuts, coarse salt, pepper, olive oil and, if either the basil or argula. Finish with shavings of parmesan cheese.
Tip: The success of the recipe depends on the quality of the beef, which must be pasture-raised and cut very thinly. The olive oil must be mechanically pressed and organic, add plenty of it! Don't be afraid of good fat....
