Carpaccio
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5.0
3 reviews
Excellent
Carpaccio
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Carpaccio is a typical dish of Italian cuisine, made with raw beef or fish, cut into very thin slices, seasoned with olive oil, lemon juice, and sprinkled with parmesan or pecorino shavings.
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Ingredients
- 25 oz tender lean beef (tenderloin, round, rump or foreshank)
- 4 tablespoons extra virgin olive oil , fruity
- 1 unwaxed lemon , juice only
- 3 oz Parmigiano-Reggiano (parmesan) or pecorino shavings
- 1 tablespoon lightly roasted pine nuts (optional)
- A few fresh basil leaves (optional)
- A few arugula leaves (optional)
- fleur de sel
- mixed peppercorns , freshly ground
Equipment
- Ham slicer (or a knife with a long, sharp blade)
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Instructions
Dressing
- Combine olive oil, lemon juice, fleur de sel, and ground pepper in a bowl and whisk until emulsified. Set aside.
Beef
- Place the piece of beef in the freezer without freezing it completely.
- The ideal is to get the meat to 32 F or 30 F (0°C or -1°C) to facilitate cutting.
- Using a ham slicer or, failing that, a knife with a long, thin, sharp blade, slice the meat into very thin slices.
- Make sure that the slices are regular for a good visual appearance.
- If the slices are still too thick, place them between two pieces of cling film, and flatten with a rolling pin, being careful not to crush the meat too much.
Assembly
- Divide the beef slices among 4 plates, and drizzle with the dressing.
- Sprinkle with parmesan or pecorino shavings.
- Serve immediately decorated with fresh basil leaves, arugula and pine nuts.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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