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Olive oil and Lemon Beef Carpaccio

French Beef

Reference :

Hand-cut beef topside extra thin slices, marinated in Cedric Casanova olive oil (from Italy) and squeezed lemon.

 

Cooking tips: to be eaten raw, do never cook the carpaccio!

  • Italian style: with parmesan cheese and arugula, in a salad or with pasta.
  • Carpaccio Sushi: replace the seaweed with a slice of carpaccio
  • Carpaccio Maki
  • Carpaccio salad: eggs, tomato, lettuce and carpaccio

4 to 6 slices / pack

Brand : Polmard

- +

$100.00

$130.00