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
Trackbacks/Pingbacks
[…] use arugula in carpaccio, pasta, grains and salads. Typically, a salad of young arugula leaves is dressed with nothing more […]
[…] This nutritious green, high in vitamin-K and folic acid, can be used in appetizers, such as carpaccio, pasta and chicken dishes and of course […]