Beef Tartare with Spaghetti carrots

1 lbs. Beef meat
Bianca Sweet White Vinegar
Extra Virgin Olive Oil
Coarse salt
1 clove of garlic
Rosemary
½ lbs. of carrots (1 purple carrot)
10 baked wheat flour rings (dish of Apulia)
Black pepper

Begin by preparing the vegetables. Peel the carrot, slicing down the sides to create a rectangular cuboid. With the vegetable slicer cut the carrots in the form of spaghetti.
Place the spaghetti carrots in a bowl and add coarse salt.

Finely chop the fillet using a very sharp knife until it has a consistency similar to a mince and create small rectangular cuboids.

Rub the clove of  garlic within the sides of a bowl, then placing the meat in the bowl. Season with salt, black pepper, rosemary and Carandini Sweet White Vinegar.
Mix the meat and seasoning deeply, then let stand for 15/20 minutes in a cool place to allow the tartare to absorb all of the flavors.

Meanwhile, deeply clean the spaghetti carrots. Prepare a vinaigrette using a tablespoon of  Sweet White Vinegar Carandini, salt, pepper and two tablespoons of Extra Virgin Oil.
Season the spaghetti carrots with the vinaigrette.

Serve the beef tartare on crumbled baked wheat flour rings (taralli) and garnish the top with the spaghetti carrots.

Lightly sprinkle the plate with rosemary needles, rosemary flowers, and a few drops of the vinaigrette made with Bianca Carandini, Sweet White Vinegar.