Pizzaiola carpaccio
A cold dish but rich in flavour. A light recipe, perfect for informal occasions.
Method
Cut the slices into strips and season with Margherita Marinade. Slice the artichoke with a mandolin and toast it in a pan with a little oil. Add the strips and sauté them until desired cooking. Serve on a bed of rocket, decorate with flakes of cheese and walnuts. Drizzle with a drizzle of extra virgin olive oil.
Suggestions
Accompany the dish with a pan of strips and artichokes.
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