Carpaccio with Potato Salad
- Place potato in a pot of cold salted water. Cook for about 25 minutes. Drain, peel, and cut into1/8-inch slices. Place in a bowl with half the olive oil. Season with salt and pepper and set aside for 30 minutes to cool.
- Shave the Parmesan into curls. Pour remaining oil into a shallow dish and dip the slices of meat in it. Place the potatoes on a plate, arrange the meat on top, and add the Parmesan cheese and basil. Add a pinch of salt and pepper. Serve.
Ingredients
- 1 pack beef Carpaccio Miratorg
- 1 medium potato
- Sea salt
- Pepper
- 2 tbsp olive oil
- 30 g Parmesan cheese
- 6 basil leaves
