Black Angus Beef smoked with natural wood, datterini tomato confit and Carandini Glaze with Balsamic Vinegar & Parmigiano Reggiano

Black Angus Beef smoked with natural wood, datterini tomato confit and Carandini Glaze with Balsamic Vinegar & Parmigiano Reggiano

600g smoked Black Angus (or smoked speck)

200g datterini tomatoes

1 punnet fresh thyme

Extra virgin olive oil, salt and pepper to taste

20 ml Carandini Glaze with Balsamic Vinegar of Modena & Parmigiano Reggiano

Suggested match

Glaze

with BVM PGI & Parmigiano Reggiano PDO

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Method

Wash and prepare the datterini tomatoes. Keep them whole and arrange on a baking tray and season with extra virgin olive oil, salt, pepper and sugar. Cook at 150°C for 20 minutes, turning them a couple of times. Whilst the tomatoes are cooking, place the slices of Black Angus on a serving dish or directly on the dinner plates, keeping the slices slightly undulating (not flat).

Once the datterini tomatoes are cooked, leave them to cool and then place them on top of the slices of Black Angus spaced one from the other.
Season with extra virgin olive oil, fresh thyme and Carandini 2.mix.it Balsamic Vinegar of Modena PGI with Parmigiano Reggiano.

Glaze with Aceto Balsamico di Modena PGI and Parmigiano Reggiano PDO.
Try them with this recipe

Discover the range

Glaze with Aceto Balsamico di Modena PGI and Parmigiano Reggiano PDO.
Try them with this recipe

Tradition and innovation find their meeting point. Born from the union of an IGP product and a PDO, the Balsamic Vinegar of Modena and Parmigiano Reggiano represents the fusion of two of Italy's most iconic food products in a single bottle.

Discover the range

Glaze

with BVM PGI & Parmigiano Reggiano PDO

White Glaze

with White Condiment and Parmigiano Reggiano PDO

Other recipes with Glaze.

with BVM PGI & Parmigiano Reggiano PDO