Beef carpaccio with arugula, parmesan and capers
Paper-thin slices of beef, lemon dressing, peppery arugula and parmesan shavings: a dinner-party antipasto with no cooking required.
A recipe from the ITALAZA kitchen
Preparation 45 min · Cooking 0 min (not counting bringing the water to the boil)
A little longer than planned: 45 min.
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In the kitchen 7 steps
- Wrap the piece of beef (280 g) tightly in plastic wrap and place it in the freezer for 30 minutes: it should be firm but not frozen.
- Meanwhile, whisk the olive oil (60 ml) with the lemon juice (1 piece), salt and pepper.
- Wash and dry the arugula (60 g). Rinse and drain the capers (15 g). Shave the parmesan (60 g) with a vegetable peeler.
- Cut the beef into the thinnest slices possible with a large, sharp knife, then flatten them between two sheets of baking paper with the flat side of a rolling pin.
- Arrange the slices on chilled plates without overlapping and brush them with the lemon dressing.
- Arrange the arugula in the center, then sprinkle with the capers and parmesan shavings.
- Add a few drops of balsamic vinegar (10 ml) and serve immediately, well chilled.
Tip: Ask your butcher for a very fresh, well-trimmed piece of tenderloin or rump, and keep it chilled until the last moment.
Probably contains: milk, sulphites · check the labels
Product labels: Iposea Italian Capers – Lacrimella, Corax Extra Virgin Olive Oil – Sardinia PDO, Ponti Balsamic Vinegar of Modena PGI – High Density