aeQuilibrium Carpaccio with Yogurt Sauce

Fresh, light and very easy to prepare: here is the recipe for aeQuilibrium carpaccio with yogurt sauce.

A pack of aeQuilibrium with Ground Black Pepper

The juice of half a lemon

Red beet sprouts

Alfa alfa sprouts

White yogurt

Chives

Basil or mint

Extra virgin olive oil

Salt

Pepper

Description

Perfect in summer, the carpaccio is an elegant and fresh dish suitable for all occasions.

The aeQuilibrium carpaccio with yogurt sauce and sprouts will be a dish beautiful to look at and good to eat that can also be put in the lunch box.
Usually, the carpaccio is presented in slices on a serving dish, it can also be made with vegetables such as zucchini carpaccio for example. Another way to bring carpaccio to the table, with a different presentation, is to wrap it in small rolls to be consumed strictly cold.

If just with this description you are already salivating, here's how to prepare the aeQuilibrium carpaccio with the yogurt sauce and sprouts!

Procedure

In a bowl prepare an emulsion with extra virgin olive oil, lemon juice, salt and pepper.

Spread the slices of aeQuilibrium on a plate and season them with the emulsion.

Work the yogurt with a pinch of salt, a grind of pepper and put a few drops on the carpaccio.

Add the chopped chives, the sprouts and a few leaves of basil or mint.

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