Beef Carpaccio Italian Recipe
Though you might think of it as “restaurant food,” classic carpaccio is simple to prepare at home, especially if you ask the butcher to slice the beef for you. Just remember to call ahead, since the meat must be frozen for thirty minutes before being sliced paper-thin. Of course, in an uncooked preparation, it is essential to buy meat only from your most trusted source and use it promptly.
Serves 1-2
Ingredients
| 15–20 | Arugula leaves | |
| 1/2 | pound | filet mignon, sliced paper-thin |
| 1/8 | teaspoon | freshly ground pepper |
| 6 | Nicoise olives | |
| 2 | teaspoons | capers |
| 6–8 | shaved strips | Parmesano Reggiano cheese |
| drizzled | extra virgin olive oil |
Directions
1. Arrange the Arugula and meat on a plate or platter and sprinkle with pepper.
2. Cut the olives in quarters and scatter over the meat.
3. Scatter the capers over the meat.
4. Using a vegetable peeler, shave strips of Parmesano Reggiano cheese over the platter.
5. Drizzle with olive oil and serve at room temperature.
Preparation Time:
5 minutes if the butcher slices the meat.
