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.



  • 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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