veal fillet 280 g
fresh pore mushrooms 120 g
Balsamic Vinegar of Modena Ponti 20 ml
extra-virgin olive oil 80 ml
Thinly slice the veal fillet and place it in the plates. Season it with some salt, pepper and olive oil. Thinly slice the fresh pore mushrooms. Place the plates with the meat in the hot oven for a few seconds to scald the Carpaccio, without cooking it. Place the mushrooms on the warm Carpaccio, add salt, pepper, a few drops of Balsamic Vinegar of Modena Ponti and finally some extra-virgin olive oil.