Beef carpaccio
Beef carpaccio, from above
Non vegVenice

Beef carpaccio

Paper thin raw beef with rocket, parmesan and lemon. Elegant, effortless, no stove needed.

25 minTime
24 gProtein each
mildSpice
Named for a painter2 chapters · 1 min read

Make it your way

Grandma's wayRaw beef sliced paper thin with rocket, parmesan, capers and lemon.
The original
276kcalsame
24 gproteinsame
0 gfibresame
25minutessame

Carpaccio di manzo.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Beef300 g very fresh tenderloin, from a trusted butcher
Rocket leaves (arugula)2 handfuls
Parmesanshaved
Capers1 tbsp
Olive oil3 tbsp
Lemon juice1½ tbsp
Saltflaky
Black peppercracked

Method

4 steps
  1. 1Wrap the beef tightly and freeze 30 minutes until firm.
  2. 2Slice as thinly as possible with a sharp knife.
  3. 3Lay slices between baking paper and press thinner with a rolling pin. Arrange on chilled plates.
  4. 4Dress with oil, lemon, salt and pepper; top with rocket, parmesan and capers. Serve at once.
Serve it like this

Cover chilled plates with beef slices, pile rocket in the centre, scatter parmesan shavings and capers, and serve with lemon.

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Make it a meal

What goes with Beef carpaccio: a bread or rice, a side, something to drink and something sweet.

Bread or rice Focaccia genovese50 min
Bread or rice Risotto ai funghi45 min
With a main Bigoli in salsa45 min
With a main Spaghetti and meatballs60 min
On the side Panzanella20 min
A little snack Grissini50 min
To drink Virgin bellini8 min
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