Beef al Carpaccio (Raw beef)

Beef al Carpaccio (Raw beef)

Beef al Carpaccio (Raw beef)
Raw isn't always wrong -- at least when you're talking about this beef al carpaccio. The lemon naturally “cooks” the beef in just two hours. Just make sure that the fillet is as thin as a prosciutto slice. Everybody will love it!
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At a glance
Cuisine:
Main Ingredient:
Course/Dish:
Occasions:
Serves:
4

Ingredients
1 lb. beef fillet, thinly sliced
3 oz. Parmesan cheese (Parmigiano Reggiano)
3 oz. of arugula salad
2 tbsp. extra-virgin olive oil
3 lemons, juice
Pepper
Salt

Methods/steps
Put the thinly sliced raw meet in a deep plate and cover with the juice of 3 lemons.
Let it stay for 2 hours.
Remove it from the plate and display it in a large plate.
Cover the sliced beef with arucola.
Pour on top of it a lemon juice from 1/2 lemon.
Add olive oil, salt, pepper (just a bit).
Cut the Parmigiano Reggiano into chips and flakes and sprinkle it on top of the salad.
Additional Tips
No cooking needed

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