Carpaccio of marinated grilled summer beech with pickled salads and parmesan flakes

Ingredients for Carpaccio of marinated grilled summer beech with pickled salads and parmesan flakes

Instructions for Carpaccio of marinated grilled summer beech with pickled salads and parmesan flakes

To prepare the Carpaccio of marinated grilled summer beech with pickled salads and parmesan flakes recipe, please follow these instructions:

Boil the first four items and cool. Sprinkle the piece of meat, brown on the grill and spice. Pour marinade over the meat and marinate for a day. Cut thin slices and put on the plate so the slices cover each other. Brush if necessary. With some good olive oil.

Turn the salad into vinaigrette (possibly white balsamic and oil) and put a small handful in the middle. Use thin peels to get long flakes of parmesan to sprinkle.