Carne Salada with cannellini beans and rocket salad
Monica Copetti
Gluten-free
Menù Ingredients
60 g. Shaved Parmigiano Reggiano cheese
q.s. Pepper
200 g. Pachino Tomatoes
120 g. Rucket Salad
2 Lemons
q.s. Salt
Serve 6
Make a citronette with squeezed lemon, oil, salt and pepper. Cut the carne salada and place it on plate leaving a gap in the center. Season the cannellini beans with the pachino tomatoes cut in quarters and the citronette then place it in the center of the plate, garnish with some rocket, add the shaved reggiano cheese and drizzle with a little more citronette.
