Beef carpaccio, with arugula and parmesan?

Most of the followers of Recetín You will know that carpaccio is a way of serving raw meat cut into thin, almost transparent slices. The most used meat is beef. The classic garnish for carpaccio is a trio of Italian products: Parmesan cheese, arugula and olive oil. It seems that carpaccio has Venetian origin and that its colors are reminiscent of those of the palette of the painter who gave its name to this recipe.

Beef carpaccio

Print recipe

Beef carpaccio is one of my favorite dishes and with this recipe I teach you how to prepare it so that you can enjoy every bite.

• Ángela

• Kitchen: cuisine
• Recipe type: meat
• Rations: 4

• Total time:

Ingredients

• 16 slices of beef for carpaccio
• two handfuls of arugula
• sliced ​​parmesan cheese
• extra virgin olive oil
• lemon juice or balsamic vinegar (Modena)
• freshly ground black pepper

Preparation

1. Spread the slices of meat just taken out of the container on a plate greased with oil

2. We sprinkle them with a few drops of lemon juice and a little black pepper

3. In the center, we place a mountain of arugula and distribute the Parmesan flakes

4. Drizzle generously with olive oil and serve.

Notes

Leaving lemon-sprayed meat for too long can cause it to cure from the citric acid. With regard to food safety as it is a raw meat dish, in principle there should be no problem. Today they sell meat prepared for carpaccio packaged and refrigerated in supermarkets and large stores.

Image: Shangaicoupon