CAVEDONI BALSAMIC

1/4 c. parsley
1 stalk celery
1/2 red pepper
1 small onion
1 clove garlic
3 T. Cavedoni Traditional Balsamic Vinegar of Modena
1 T. olive oil
juice of one lemon
Salt and pepper to taste
Parmesan cheese (optional)
1 lb. lean beef

Finely chop and grind together the parsley, celery, red pepper, onion and garlic to a paste. Add 3 T. Cavedoni Traditional Balsamic Vinegar, olive oil, lemon juice, salt and pepper. Cut beef into very thin slices. Spread a thin layer of Cavedoni Traditional Balsamic Vinegar of Modena onto a tray and arrange the beef slices on top. Spread the ground mixture over the meat. Sprinkle with some thin flakes of Parmesan cheese, if desired.
Serve with toasted bread.

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