Carpaccio
Marble beef carpacciois a dish for real gourmets. This cold snack appeared in Venice. It was namedafter the famous painter Vittore Carpaccio. The reference to painting here isnot accidental at all – carpaccio has such a delicate structure and refinedtaste that its preparation can be safely called art, and the chef is an artist.To garnish and serve carpaccio, only the best ingredients are used: noble hardcheeses, delicate extra virgin olive oil, balsamic vinegar, crushed nuts,capers, arugula.
Ingredients:
beef
Cooking Method 1:
1. Preparethe sauce for beef carpaccio: lemon juice is mixed with olive oil. Distribute thesauce all over the plate.
2. Spread thecarpaccio on a plate.
3. Lubricatethe top with a thin layer of olive oil.
4. On acoarse grater, grate the parmesan over the carpaccio.
5. Add saltand pepper to taste.
6. Spread thecapers on top of the plate and sprinkle with arugula salad. Traditionalcarpaccio is ready!
Recipes 1
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Recipes 2
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Recipes 3
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