Carpaccio
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5
2 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 beef tenderloin, round, rump or foreshank, tender, lean
- 4 tablespoons extra virgin olive oil , fruity
- 1 lemon juice only, unwaxed
- 3 oz Parmigiano-Reggiano aka parmesan, or pecorino, shavings
- 1 tablespoon pine nuts optional, lightly roasted
- A few basil optional, fresh leaves
- A few arugula optional, leaves
- fleur de sel
- peppercorn freshly ground, mixed
Equipment
- Ham slicer (or a knife with a long, sharp blade)
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
2 reviews
Excellent
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