Carpaccio of scamorza
Carpaccio of scamorza
Carpaccio of scamorza
5
1
Stefano Moraschini
Remove the peel to the scamorza and slice it very thin.
Place the slices on a serving platter.
Slice the mushrooms and put them for a few minutes in water and lemon juice.
Put and dry them and distribute them on slices of cheese.
Chop herbs and put them on carpaccio, drizzle with oil and sprinkle with pepper.
Cover the dish with foil and keep in the fridge for 30 minutes before serving.
Calories calculation
Calories amount per person:
243
Ingredients and dosing for 4 persons
License
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