Carpaccio of beets, carrots, apples and pine nuts

Carpaccio of beets, carrots, apples and pine nuts

1 beetroot
1 carrot
1 apple
10 radishes
30 g pine nuts
Bianca White Sweet Vinegar
Finochietto
Extra virgin olive oil
Salt and pepper

Suggested match

Bianca

Sweet White Vinegar

cad.

Method

Thinly slice the beetroot with a mandolin and place it on a plate with a drizzle of oil, a few tablespoons of white vinegar, salt and pepper.
In another dish put the carrot, apple and radishes, very thinly sliced.
Sprinkle these vegetables with oil and vinegar too.

Let it macerate for half an hour.
Meanwhile, toast the pine nuts in a non-stick pan.
Serve the vegetables on a plate overlapping them slightly, season with salt and pears and sprinkle with pine nuts and fennel.

For special moments.
Try them with this recipe

Discover the range

For special moments.
Try them with this recipe

Our finest vinegars bear the names of our ancestors and come in two different categories:
The "dense" vinegars — Emilio Gold, Emilio Silver and Bianca — creamy in texture due to the high density of grape must, matured in wooden barrels.
The "aged" vinegars — Antonio Gold and Giuseppe Silver — left to mature in wooden barre la for many years.

Discover the range

Emilio Silver

Balsamic Vinegar of Modena PGI

Emilio Gold

Balsamic Vinegar of Modena PGI

Giuseppe

Aged Balsamic Vinegar of Modena PGI

Antonio

Aged Balsamic Vinegar of Modena PGI

Bianca

Sweet White Vinegar

Other recipes with Bianca.

Sweet White Vinegar