Thin slices of raw beef with good flavors.
Ingredients
- 400 gram beef tenderloin
- 50 gram parmesan cheese
- 100 gram ruccula lettuce
- 4 tbsp roasted pine nuts
- 1 handful basil leaves
- a few drops of lemon juice
- extra virgin olive oil
- salt and pepper
Many people have probably tasted Carpaccio before, but this Italian appetizer has disappeared a bit in recent years. Therefore, I make my contribution that this dish will not disappear and that more people will discover how simple and good this dish is. The story goes that the first Carpaccio was served at Harry`s in Venzia with veal. In recent years, the dish is better known from northern Italy and is made with beef. My version is very close to the original recipe. Simple and very good.
Step 1
I like to use beef tenderloin when making this dish. To make it easier to cut into thin slices, I put the meat in the freezer for 1-2 hours until it is half frozen. Cut into thin slices and feel free to put wrapping paper in between to make it easier when you make the dish afterwards or put right on the plate. Start by adding some good olive oil to the plates you are going to serve on.
Step 2
Then place the beef in thin slices spread out over the plate as shown in the picture.
Step 3
Top with ruccula lettuce, slices of parmesan cheese and pine nuts.
Step 4
Finish with a little good olive oil, a little lemon juice, salt and freshly ground pepper. Garnish with a few leaves of fresh basil and the dish is now ready to serve. Served at room temperature and enjoyed with a glass of slightly chilled red wine. This is an appetizer that is easy to make for many guests. Good luck.
