ELABORACIÓN DE CARPACCIO DE TERNERA AL PESTO DE ALBAHACA
Para que la tarea resulte lo más fácil posible antes de cortar el solomillo en filetes, es conveniente introducirlo durante media hora en el congelador, para que la carne se compacte.
Pasado este tiempo se corta el solomillo en filetes lo mas finos posibles. Aplástalos con el cuchillo para que queden más finos. (también se puede usar un corta fiambres, aunque no es lo mismo, pero si mas fácil de hacer).
En un vaso batidor pasaremos, el aceite de oliva virgen extra (muy importante usarlo de la mejor calidad que podamos), las hojas de albahaca que habremos lavado y secado bien, el puñadito de piñones, sal y pimienta recién molida.
En una bandeja poner los filetes de ternera y verter el aceite por encima (si vemos que es mucho se puede guardar para otro plato) y dejamos reposar 1 hora, a los 30 minutos, vertemos el zumo de un limón por encima para que se “cocine” un poco la carne, y lo dejamos los 30 minutos restantes asi.
Corta finamente en lascas el queso parmesano (con ayuda de un rayador) y colócalo sobre los filetes de solomillo.
Sirve en la fuente el carpaccio, pudiendo ir acompañado de ensalada, o pimientos.
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