Carpaccio Brezziano

Ingredients for 4 servings:

• 200 g steak(s) from the hip tip, well-hung, in slices
• 1 lemon(s), juice
• Extra virgin olive oil
• Salt and pepper, black, from the mill
• n.e. lettuce (e.g. endive, iceberg or similar)
• e.g. Parmesan cheese in a piece

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

raw beef on salad

The meat slices are lightly salted and seasoned with freshly ground black pepper and arranged on large plates. Then, a fine drizzle of olive oil and, depending on taste, more or less lemon juice are drizzle over them. Then, the Parmesan cheese is shaved into very thin slices (using a cheese slicer or vegetable peeler) and arranged on top. Finally, garnish with lettuce, preferably endive, iceberg lettuce, or similarly crisp lettuce, and season with salt again. Then, add olive oil and lemon juice. Repeat this process in layers until the desired portion size is reached. Serve with bread or toast and a full-bodied red wine (Barolo, Rioja, or similar). Tips: A spicy side dish of arugula or wild garlic is also delicious. Lettuce, nüssler, and similar greens are not suitable, as they wilt very quickly. It’s also very attractive to line the plate with lettuce first. Tomatoes, pickled cucumbers, unsalted almond slivers, or olives are also suitable as decorations. What I don’t like at all is the fashionable addition of celery, because this otherwise very tasty vegetable simply overwhelms the meat. However, seasoning it with white Alba truffles is worth trying. I cut the meat into the thinnest slices possible with a well-sharpened knife (I use my ceramic knife). There are various tricks for this. One is to freeze the meat, which I don’t like, however, because the meat should be served at room temperature and as freshly cut as possible. You can also wrap the piece of meat tightly in cling film and slice it that way. As a meat lover, I prefer the “slicing as it comes” option, meaning that if the slices aren’t quite as fine as the ones at the Italian restaurant, I don’t mind. Of course, it’s important to cut the meat across the grain, otherwise you’ll choke on it. I buy the rump, by the way, because it’s usually more flavorful and, of course, cheaper than the fillet.