Carpaccio picnic with baked olives and yoghurt and chives sauce

Carpaccio picnic with baked olives and yoghurt and chives sauce

Preparation time:
20 minutes

Cooking time:
Raw carpaccio

Ingredients

  • Fiorani picnic carpaccio 135 g
  • Black olives baked 50 g
  • Neutral yogurt 100 g
  • Chives to taste
  • Salt and black pepper to taste
  • Lemon little zest
  • Parmesan flakes
  • 1 drizzle extra virgin olive oil

How to make it

1

Mix

Start with the sauce, which should soak for a few minutes in the refrigerator. Mix the yogurt with salt, pepper, a grated lemon peel and the well-chopped chives. Cover it with contact film and place it in the refrigerator for about twenty minutes.
2

Arrage

Gently take the slices of carpaccio, to arrange them radially on the serving dish, leaving a central space.
3

Complete

Pour the sauce into a small bowl to be placed in the center of the carpaccio. Use a little to season the meat and add with the olives baked whole or cut in half. Complete with a drizzle of olive oil.

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