Beef carpaccio with rocket and parmesan 

On my first visit back to Rome a few years ago I found myself in little Trattoria down a hidden lane-way. It was perfect, it was everything I had every dreamed of and more. The waiter spoke no English but I was enthusiastic to speak Italian with him. There was no menu and the waiter proceeded to reel off the specialties of the day quickly in Italian, I was completely fine with that. I am a big fan of a single dish of carpaccio, especially when I know what to expect. Carpaccio is a dish consisting of thinly slices of raw meat, traditionally beef or veal. I love the different textures and flavors, especially the creamy subtly of the meat. There are many recipes and additions that you can add to carpaccio, but in my experience it is simply served with rocket and parmesan. You can cure it in lemon juice for a longer amount of time if desired.

The beef carpaccio with rocket and parmesan is a second dish simple and quick to prepare that does not need any cooking and for this reason it can be defined as a fresh dish: these are very thin slices of raw meat, generally beef or veal, which are arranged on a serving plate, sprinkled with rocket and parmesan flakes and season with oil, lemon, salt and pepper. Ideal to enjoy accompanied by a fresh salad.

The carpaccio was created by Giuseppe Cipriani, founder of the famous Harry's Bar in Venice who in this wonderful city, in 1950, prepared this dish for the first time during a pictorial exhibition on the artist Vittore Carpaccio, to meet the needs of Countess Amalia Nani Mocenigo who unfortunately was forced to follow a diet that prevented her from eating cooked meat.

INGREDIENTS

Beef fillet 400 g

Grana Padano flakes 100 g

Rocket 100 g

FOR THE CITRONETTE SAUCE

Lemon juice 70 g

Extra virgin olive oil 100 Ml

Salt to taste

Black pepper to taste

PREPARATION

To prepare the beef carpaccio with rocket and parmesan cheese, start with the lemon sauce; squeeze the lemons and place the filtered juice in a bowl: add the oil, salt and ground pepper, then emulsify the sauce with the help of a whisk. Once ready, put the sauce in a dispenser. Place the rocket on a serving plate, distributing it evenly, cut the meat into very thin slices with the help of a slicer and distribute it on the rocket. Add the cheese flakes, then finish with the lemon sauce and with a few slices of lemon, finally you can serve and enjoy your beef carpaccio with rocket and parmesan.

PRESERVATION

It is recommended to consume beef carpaccio with rocket and parmesan cheese at the moment. You can keep it for a maximum of 1 day.

ADVICE

Do you want to add an extra gear to your citronette sauce? Try adding a tablespoon of mustard or mayonnaise. In addition, if you prefer, you can flavor the meat with the sauce, leaving it marinate for about ten minutes (or more, according to taste) in the refrigerator: proceeding in this way, however, the meat will lose its natural pink color, giving way to the color of cooked meat. After the marinating time, remove the carpaccio from the refrigerator, add the rocket, the parmesan flakes and serve bringing to the table also the oil, pepper and salt, so that the diners can add more seasoning to taste!