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Beef Carpaccio

Beef Carpaccio with parmigiano reggiano and rocket salad was invented by Giuseppe Cipriani, founder of the famous Harry's Bar in Venice.   It was in Venice, in 1950, that he prepared the dish for the first time. It’s an easy dish to prepare, not needing any cooking, making it a definitive fresh summer dish.

HOW TO


•    400g. beef fillet
•    100g of parmigiano reggiano
•    100 g of arugula/ rocket salad

For the sauce citronette

•    2 lemons (juice)
•    100ml of extra virgin olive oil
•    Salt
•    Ground pepper

Prepare the citronette sauce by squeezing the lemons, placing the filtered juice in a bowl.  Add the extra virgin olive oil, salt and pepper, and then emulsify the sauce with the help of a fork. Once you’ve cut the meat into thin slices (we recommend you get it sliced directly from your butcher), divide and place them on four serving plates; sprinkle each plate with the citronette sauce , then sprinkle each dish with 25gr arugula and 25gr of parmigiano reggiano flakes.

If you prefer, you can flavor the meat with the sauce, leaving it to marinate for about 10 minutes (or more) in a refrigerator but without the arugula salad and parmigiano reggiano – However, know that the meat will lose its natural pinkish color when marinated.  After marinating, take the meat from the fridge, add the arugula and parmesan cheese on top, and bring it to the table. Additionally, bring extra oil, pepper and salt so you can add more seasoning as you please.

To embellish the dish you can also add a few flakes of truffle.
Accompany the dish with a good Italian white wine.

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