Carpaccio

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Carpaccio is a very simple Italian starter. Traditionally, it is made with thinly-sliced high quality raw sirloin.

This delightfully-different appetizer is topped with arugula and shaved Parmesan, then dressed with a few squeezes of lemon juice and a generous drizzle of robust extra-virgin olive oil. Season with freshly-ground black pepper and sea salt. The only thing left to do is pour the wine! I use a rare thinly-sliced roast beef rather than raw.

Ingredients:

• Rare roast beef, thinly-sliced
• Arugula
• Parmesan, shaved
• lemon
• Extra-virgin olive oil (Robust)
• Sea salt
• Black pepper, freshly ground

You could place the ingredients on a large platter and serve family-style. In this instance, I  served it on individual plates. I used one or two slices of roast beef, topped with arugula and Parmesan shavings, a squeeze of lemon, drizzle of olive oil and seasoned with salt and pepper. I set out a bowl of lemon wedges and the bottle of olive oil for folks to embellish their carpaccio as they desired. This light dish pairs nicely with a cold glass of limonata