John Myers
Carpaccio with Parmesan Chips and Rocket
The perfect carpaccio with parmesan chips and rocket recipe with a picture and simple step-by-step instructions.
- 300 g Beef fillet, cut into 2 x 2 cm cubes
- Olive oil
- 100 g Grana Padano
- 3 tbsp White balsamic vinegar
- 3 tbsp Maple syrup
- 1 tsp Dijon mustard
- 3 tbsp Pumpkin seed oil
- Salt pepper
- Arugula
- Chopped hazelnuts
- Knock the beef fillet cubes flat between two sheets of oiled aluminum foil.
- Scatter the Parmesan in individual portions in a pan in a circle (about the size of the glasses) and heat the pan until the Parmesan has melted. Carefully turn the Parmesan chips and fry until golden on each side. Let cool on kitchen paper.
- Gently heat the balsamic vinegar with maple syrup, then beat the mustard and oil on top. Season to taste with salt and pepper. Wash the rocket and spin dry.
- Season the carpaccio with salt and pepper. Layer the carpaccio, Parmesan chips and rocket in the glasses (pour a little of the vinaigrette over the rocket after each layer). Finish with a Parmesan chip. Sprinkle the hazelnuts on top and give the vinaigrette again.
- Baguette slices fried in truffle butter go well with it.
Facebook Comments