Beef carpaccio
Beef carpaccio is one of the easiest and most popular cold dishes in Piedmontese cuisine. It is considered an appetizer but is most commonly brought to the table as a main course. Beef is served raw, meaning carpaccio, marinated with different ingredients depending on the recipe and the season. The process is quite easy and fast. The marinade includes a resting period before it can be served. A tip is to prepare the dish the night before or in the morning for the afternoon. Follow the steps in the guide carefully to obtain an excellent result and delight the palate of your guests. Here are the steps to prepare a perfect beef carpaccio.
Ingredients
400 g beef tenderloin100 g rocket80 g Grated Parmigiano Reggiano Capers pitted black olives lemon juice extra virgin olive oil mustard salt pepper
Instructions
Wash the arugula and cut off the leaves. Using a thin-bladed knife, cut the beef tenderloins into very thin slices. Arrange the beef slices on the plates. Add the arugula leaves, a few capers and black olives. In a bowl, prepare the sauce by mixing the lemon juice, a spoonful of mustard, olive oil, salt and pepper. Pour the sauce over the carpaccio. Sprinkle the shavings of Parmigiano Reggiano over the carpaccio and enjoy chilled.
Beef carpaccio is one of the easiest and most popular cold dishes in Piedmontese cuisine. It is considered an appetizer but is most commonly brought to the table as a main course. Beef is served raw, meaning carpaccio, marinated with different ingredients depending on the recipe and the season. The process is quite easy and fast. The marinade includes a resting period before it can be served. A tip is to prepare the dish the night before or in the morning for the afternoon. Follow the steps in the guide carefully to obtain an excellent result and delight the palate of your guests. Here are the steps to prepare a perfect beef carpaccio.
Ingredients
400 g beef tenderloin
100 g rocket
80 g Grated Parmigiano Reggiano
Capers
pitted black olives
lemon juice
extra virgin olive oil
mustard
salt
pepper
Instructions
Wash the arugula and cut off the leaves. Using a thin-bladed knife, cut the beef tenderloins into very thin slices. Arrange the beef slices on the plates. Add the arugula leaves, a few capers and black olives. In a bowl, prepare the sauce by mixing the lemon juice, a spoonful of mustard, olive oil, salt and pepper. Pour the sauce over the carpaccio. Sprinkle the shavings of Parmigiano Reggiano over the carpaccio and enjoy chilled.
No comments:
Post a Comment