Carpaccio

Carpaccio

Carpaccio is originally a dish of thinly sliced raw bullet steak with a refined dressing. It is often served as an appetizer. Today there are many varieties, with ingredients such as raw tuna, marlin, salmon and veal steak.

Ingredients for Carpaccio:

thinly sliced bullet steak

balsamic vinegar

olive oil

salt

pepper

arugula and lollo rosso

pine nuts

grated Parmesan cheese

How to make Carpaccio:

Have the beef steaks cut by the butcher. He can do that on his cutting machine.

If you want to do it all yourself, you can buy a piece of bullet steak.

Thinly slice the meat and carefully drip the slices under a sheet of plastic.

Make a nice dressing of the balsamic vinegar, the oil, salt and freshly ground pepper.

Drape the steaks on a platter and drizzle the dressing over them.

Sprinkle some (roasted) pine nuts over the meat and garnish the dish with arugula, a slice of tomato and a dash of lollo rosso.

Serve with grated or sliced Parmesan cheese.

You can also sprinkle the cheese directly over it.