in Italy

Carpaccio alla Francesca

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Ingredients for 2 servings:

  • 300 g beef fillet(s)
  • 1 can mushrooms, whole heads
  • 4 tbsp extra virgin olive oil
  • 1 tbsp traditional balsamic vinegar
  • 2 tbsp Marsala
  • 8 leaves of frisée lettuce
  • 1 m.-sized tomato(s)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

A classic carpaccio with a spicy dressing. Recipe from the province of Liguria, Italy.

Lightly freeze the beef fillet and then slice across the grain into 1.5 mm thick slices. Place them in two long bowls. Garnish with frisée leaves and tomato slices. Mix the dressing ingredients and brush the fillets with it. Halve the mushroom caps and fry them cut-side down in hot olive oil. Allow to cool, then place the mushrooms on the serving bowls. Drizzle the warm cooking oil over the fillets and serve at room temperature.

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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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