To prepare Salumificio Pedrazzoli’s Cantone Zampone Carpaccio with cannellini beans, thinly slice the Zampone in a slicer and arrange on the plate. Heat the oil with crushed garlic and rosemary. Add the cannellini beans and sauté together for a few minutes, seasoning with salt and pepper. Meanwhile, reduce 30 g of traditional balsamic vinegar of Modena by half in a frying pan. Arrange the beans in the centre of the carpaccio and drizzle over the balsamic vinegar reduction you just made.
Tips: Once cooked in water, remove the packaging and cut into finger-thick slices.
Pre-cooked Zampone: 400 g - Boiled cannellini beans: 200 g - Garlic: 1 clove - Rosemary: 1 small sprig - Traditional Balsamic Vinegar of Modena PDO: 30 g - Extra virgin olive oil 50 g - Salt: 2 g - Ground pepper: to taste