VITTORIA ALATA

FOR THE CARPACCIO

280 g beef rump

FOR THE REDUCED WHITE WINE SAUCE

300 g white wine

10 g pectin (fruitgel type)

Ginger

One sachet of aromatic yellow fruit tea

Salt and pepper

FOR THE AROMATIC MIXED HERBS

150 g of aromatic mixed herbs

FOR THE COMPOSITION OF THE DISH

100 g of Vittoria Alata cheese flakes

FOR THE CARPACCIO

Prepare the meat.

Wrap it in a cloth soaked in counter wine.

Store in the refrigerator.

FOR THE REDUCED WHITE WINE SAUCE

Combine and mix the ingredients.

Shrink in microwave until creamy.

Strain and cool.

FOR THE AROMATIC MIXED HERBS

Air the mixed herbs before using it.

DISH COMPOSITION

Chill the rump in the freezer 1 hour before cutting it up.

Arrange the mixed herbs at the base of the dish.

Slice the red meat.

Sprinkle with slivers of Vittoria Alata cheese.