Procedure

CARPACCIO DI BRESAOLA WITH GRAPEFRUIT

Slice the peel and pith off one of the grapefruits, then slice between the membranes to obtain segments without skin or seeds. Squeeze the juice from the other grapefruit.
Arrange the slices of Rigamonti Carpaccio di Bresaola and grapefruit segments on a plate. Drizzle with a dressing made by whisking together the olive oil, grapefruit juice and pepper, then sprinkle with salt flakes and black sesame.