Carpaccio
Marbled beef carpaccio is a dish for real gourmets. This cold snack appeared in Venice. It was named after the famous painter Vittore Carpaccio. The reference to painting here is not accidental at all – carpaccio has such a delicate structure and refined taste 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 hard cheeses, delicate extra virgin olive oil, balsamic vinegar, crushed nuts, capers, arugula.
Ingredients
Beef
Cooking Method
- Prepare the sauce for beef carpaccio: lemon juice is mixed with olive oil. Distribute the sauce all over the plate.
- Spread the carpaccio on a plate.
- Lubricate the top with a thin layer of olive oil.
- On a coarse grater, grate the parmesan over the carpaccio.
- Add salt and pepper to taste.
- Spread the capers on top of the plate and sprinkle with arugula salad. Traditional carpaccio is ready!
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