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
- Parmesan, shaved
- 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