Carpaccio di Manzo

Carpaccio di Manzo is a classic Italian appetiser made with paper-thin slices of raw beef fillet, dressed simply with olive oil, lemon juice, rocket leaves, and shaved Parmesan. Elegant and effortless, this dish is all about quality ingredients and delicate presentation.

Prep Time 20

Chilling 20

Total Time 40

Servings Portions

Ingredients

300 g beef fillet or sirloin (very fresh, high quality)
1 handful rocket leaves
40 g Parmesan cheese shaved
2 tbsp extra virgin olive oil
½ medium lemon juice only
sea salt to taste
ground black pepper to taste

Instructions

Wrap the beef tightly in cling film and place it in the freezer for about 20 minutes. This will firm up the meat and make it easier to slice very thinly.
300 g beef fillet
Using a very sharp knife, slice the beef into thin rounds.
If the slices are a little thick, you can place them between two sheets of baking paper and gently flatten them with a rolling pin or meat mallet.
Lay the slices out in a single layer on chilled serving plates, slightly overlapping, to form a circle or fan shape.
Drizzle the olive oil and lemon juice evenly over the beef.
½ medium lemon, 2 tbsp extra virgin olive oil
Season lightly with sea salt and freshly ground black pepper.
sea salt, ground black pepper
Scatter a few rocket leaves over each plate and top with shaved Parmesan.
1 handful rocket leaves, 40 g Parmesan cheese
Serve Carpaccio di Manzo immediately, optionally with crusty bread or grissini on the side.

Notes

Note:

For a variation to your Carpaccio di Manzo, you can add capers, truffle oil, thinly sliced radishes, or pickled onions. Always keep the balance light and fresh to complement the raw beef.

Nutrition