Classic carpaccio is easy to assemble and delicious as an appetizer or light lunch. Be sure to use high-quality beef and the best olive oil you can find.
Recipe:
Ingredients
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2-3 oz. beef tenderloin or high-quality boneless rib roast, sliced thin and/or pounded until it is paper thin.
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Extra virgin olive oil
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Fresh lemon juice
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1 shallot, sliced very thin
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Capers
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Shaved Parmesan cheese
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Coarse sea salt
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Chopped parsley or thinly sliced sweet pepper rings for garnish
Directions
Refrigerate the shaved steak pieces for at least 15 minutes before preparing the dish. Chill the plate, too if you can.
Lay the steak slices in a single layer on a large plate, then add the shallots and capers.
Drizzle olive oil over the steak and top with parmesan shavings and coarse sea salt.
Garnish and serve cold.
Full printable recipe at http://ift.tt/1ORyIqI
bon appetit
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