Beef Carpaccio Recipe
The classic carpaccio recipe is very easy and quick to make. I have also added a balsamic version with Traditional Balsamic Vinegar...
I know, I can't get enough of it in my dishes!
Carpaccio is a fine dish of raw beef in lemon juice and olive oil. It is traditionally served with flakes of fresh Parmesan cheese. Since this is a raw dsh, remember to use only very fresh meat of the best quality.
A good way to cut very thin slices of beef is to chill the piece of fillet in the freezer for at least half an hour. This way, the meat is firm enough to allow you to cut thin slices.
Ingredients for 4:
1 garlic clove, peeled and cut in half
1 ½ lemons
2 cup of extra-virgin olive oil
Salt and freshly ground black pepper
150 g. of rocket or mixed salad leaves, washed (endive, radicchio, lettuce, escarole)
4 very thin slices of beef top round
100 g. of Parmesan cheese, thinly shaved
2 tablespoons of Traditional Balsamic Vinegar (optional, see below)
2 stalks of celery (optional, see below)
Rub a small bowl all over with the cut side of the garlic. Squeeze the lemons into the bowl. Whisk in the olive oil. Season with salt and pepper. Allow the sauce to stand for at least 15 minutes before using.
Carefully wash the rocket or salad leaves and tear off any thick stalks. Spin or pat dry. Arrange them on individual plates.
Place the beef on top and pour on the sauce, spreading it evenly over the meat. Arrange the shaved Parmesan on top of the meat slices.
For this version prepare a vinaigrette with the oil,
Traditional Balsamic Vinegar,
salt and pepper.
Cut the celery into small, fine strips. After you have arranged the salad on individual plates, place the fillet on top and garnish with the celery.
Add the shavings of Parmigiano Reggiano and dress with the vinaigrette.
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