Carpaccio is slices of beef tenderloin cut ultrathin. Here the meat is served with a delicious salad, which gives the raw meat a perfect counterbalance of freshness and acidity. The dish is quick to make and can be served as an appetizer or lunch dish.
Recipe for carpaccio
Carpaccio is slices of beef tenderloin cut ultra-thin. Here, the meat is arranged with a delicious salad, which provides the raw meat with a perfect contrast of freshness and acidity.
The dish is quick to make and can be served as an appetizer or lunch dish.
Servings: people
Carpaccio
Carpaccio is slices of beef tenderloin cut ultrathin. Here the meat is served with a delicious salad, which gives the raw meat a perfect counterbalance of freshness and acidity. The dish is quick to make and can be served as an appetizer or lunch dish.
Ingredients
- 250 gram Beef Inner Thigh buy a good piece of meat from the butcher
- 200 gram salad preferably several different types, e.g., arugula, romaine, and baby spinach leaves
- Olive Oil
- Lemon Juice
- Pesto green
- Salt
- Pepper
- Parmesan in flakes
- Pine Nuts toasted and lightly salted
Instructions
- Cut the beef into very thin slices, about 1 millimeter.
- Wash and dry the salad.
- Place it on 4 plates.
- Mix a dressing of olive oil, lemon juice, green pesto, salt, and pepper, and toss in the salad.
- Top each plate with the salad mixture and garnish with pine nuts and Parmesan flakes on top.