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Carpaccio

updated

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Ingredients for 8 servings:

  • 200 g beef fillet(s)
  • 50 g arugula
  • 1 tsp olive oil (lemon olive oil)
  • 1 tsp Crema di Balsamic vinegar
  • 20 g Parmesan
  • 24 pine nuts
  • 8 small tomatoes
  • Salt
  • pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with rocket, pine nuts and tomatoes

Cut the beef fillet into thin slices and carefully roll them out between cling film, if desired. Pile arugula in the center of a small plate and arrange the fillet slices on top. Drizzle with oil and balsamic vinegar. Grate Parmesan cheese over the top. Garnish with pine nuts and tomato halves. Season with salt and pepper. Instead of lemon olive oil, you can also use a little lime juice and regular olive oil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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