Carpaccio with provolone and arugula pesto

Valpadana DOP sharp provolone cheese gives a bite to this beef carpaccio, boosted also by radishes and arugula pesto. We pair it with an Alto Adige Pinot Nero Riserva Flora 2019 Girlan.

Ingredients for 4 people:

600g sirloin beef, 50g sharp Provolone Valpadana DOP flakes and 2 radishes.
For the arugula pesto: 200ml extra-virgin olive oil, 100g arugula, 60g almonds, salt and pepper.

Directions:

Remove the nerves and fat from the beef and slice it very thinly with a mechanical slicer (or have your butcher do it). Lay the slices on a plate without overlapping them. Cover the plate with plastic wrap and place it in the refrigerator for around 30 minutes.

Wash and dry the arugula and then place it in a mixer cup together with the almonds, salt and pepper and EVOO. Blend until you obtain a creamy and homogenous sauce.

Take the meat out of the refrigerator, add the radishes that have been cut with a mushroom slicer and then top with the provolone flakes.

Season with the arugula pesto and serve.

Wine to pair:

(edited by Stefania Vinciguerra)

Alto Adige Pinot Nero Riserva Flora 2019 Cantina Girlan
Süd Tirol Blauburgunder Riserva Flora 2019 Kellerei Girlan

Ruby red color. Characterized by fresh aromas of wild berries and sour cherry. The wine shows much elegance and fruitiness with very velvety and delicate tannins with a long lasting finish.

Production area: three Pinot Noir-growing areas cru Girlan, Pinzon and Mazon. The selected parcels are particularly suitable due to their geological and microcilmatic characteristic. The vineyards are located at an altitude between 380 and 530 meters a.s.l. and are characterized by morainic deposits on volcanic porphyry rock as well as by west-facing, loamy limestone soils on the other.

Grape variety: 100% Pinot Nero with a yield of 45 hl/ha.

Harvest: The grapes are picked by hand and placed in small containers to prevent excess pressure on the grapes.

Vinification: After destemming, the must is filled by gravity into the steel tanks where the alcoholic fermentation takes place (20-22 days). After the malolactic fermentation, the wine ages for 12 months in barriques (70%) and small wooden barrels of 12 hl. (30%). Finally, the wine is stored for further 6 months in the bottle.

Alcoholic content: 14% vol.

Serving temperature: 14-16°C.

Suggested food pairings: Excellent with white meat, roasts as well as grilled fish.

THIS RECIPE IS OFFERED BY CANTINA GIRLAN

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