Carpaccio

012Carpaccio 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

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  1. Arugula Strawberry & Goat Cheese Salad - Sicilian Girl - May 7, 2015

    […] use arugula in carpaccio, pasta, grains and salads. Typically, a salad of young arugula leaves is dressed with nothing more […]

  2. Arugula Salad with Warm Balsamic | Sicilian Girl - June 12, 2017

    […] 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 […]

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