Puff pastry sandwich with angus beef carpaccio, slivered mushrooms and pecorino

Serves 4

• 4 - Puff pastry disks about 10 cm in diameter
• 300 gr. - Angus beef carpaccio
• 200 gr. - Mushrooms
• 100 gr. - Mild Pecorino
• Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Meat

• 1

  Bake the puff pastry disks at 190°C for about 12 minutes and then cool.

• 2

  Carefully clean and slice the mushrooms.

• 3

  Thinly slice the pecorino, or if you prefer, cut into julienne strips or even grate it coarsely.

• 4

  To make the sandwich, slice the puff pastry and layer on each ingredient.

• 5

  Before closing the sandwich with the top slice of the puff pastry, complete by drizzling it with Olitalia “I Dedicati” Special Extra Virgin Olive Oil for Meat and a few drops of balsamic vinegar.

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