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L’Antica Pizzeria da Michele

1534 N McCadden Place Los Angeles, California,

Stati Uniti d'America 90028

matteo@damicheleusa.com

www.damicheleusa.com

Ahi Tuna Carpaccio, Grilled Radicchio, Tropea Onion, Balsamic Vinegar of Modena PGI, Sesam Cracker

  • Ahi fresh Tuna 200 gr

  • Radicchio 80 gr

  • Onion red 10 gr

  • Salt 

  • Pepper 

  • EV Olive oil drizzle 

  • Balsamic Vinegar of Modena PGI pearls  3gr

  • Sesame Crackers 1 each

PROCEDURE: 

 

  • Slice really thin ahi fresh Tuna and lay it down on a long plate.

  • Sprinkle with sea salt and pepper..

  • Meanwhile grill 1 quart of Radicchio Treviso w salt and pepper 

  • Marinate sliced red Tropea onion in a solution of water and balsamic vinegar of Modena

  • Now julienne the Radicchio and mix with the onion and some Evo and lay it on top the sliced Tuna 

  • With a spoon drizzle some Balsamic Vinegar of Modena PGI  pearl on top and use reduction of Balsamic Vinegar of Modena PGI to finish the plate 

  • Serve with a sesame Crackers 

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