John Myers
Beef Carpaccio Verde with Rocket, Asparagus and Capers
The perfect beef carpaccio verde with rocket, asparagus and capers recipe with a picture and simple step-by-step instructions.
- 500 g Beef fillet
- 100 g Parmesan
- 1 Bd Asparagus green
- 1 Bd Arugula
- 1 Glass Capers
- 2 tbsp Flour
- Olive oil
- Balsamic vinegar crema
- Pepper
- Salt
- Freeze the beef in foil and then cut into 2-3 mm thick slices. Then place between two cling films and arrange the slices on the plate. Season the meat with salt and pepper.
- Coarsely grate the Parmesan and distribute it evenly over the meat. Spread the olive oil and balsamic cream over the plate. Spread the rocket evenly over the carpaccio.
- Cut the asparagus into small even pieces and fry briefly in olive oil. Drain the capers, then roll them in flour and then fry them in olive oil. Then arrange everything on the carpaccio and serve.
- A top-fermented, unfiltered spelled and oat malt beer goes well with it.
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