Rib-eye carpaccio with basil panna cotta

Carpaccio

• 450 g beef rib-eye
• 120 g Sbrinz shavings
• 1 bunch rocket leaves
• olive oil
• Balsamic vinegar
• salt
• pepper

 
Basil panna cotta

• 400 g full-fat cream
• 5 g garlic
• 2 leaves gelatine softened in cold water
• 50 g grated Parmesan
• 40 g finely chopped basil

Panna cotta

1. Bring the cream and garlic to the boil and reduce slightly for 5 minutes.
2. Add the softened gelatine and strain.
3. Add the parmesan and basil and stir in over ice until cool.
4. Fill into suitable moulds and refrigerate for 2 hours.

 
Carpaccio

1. Cut the prepared rib-eye into 1.5 cm cubes and pound them between plastic foil until wafer thin.
2. Place the meat on the plates and marinate with the oil, vinegar and spices.
3. Place the panna cotta in the middle and garnish with Sbrinz and the rocket

 
Regional products:

• Rib-eye from Ennetbürgen Angus beef; butcher: Holzen, Ennetbürgen
• Sbrinz from the Bleiki alp
• Balsamic vinegar from winemaker Brunner, Hitzkirch LU