Parmesan Carpaccio

Parmesan Carpaccio is an elegant Italian-inspired starter featuring delicate slices of beef, topped with grated Parmesan, toasted pine nuts, and fresh rocket. Light yet full of flavour, it’s a simple dish that delivers sophistication with minimal effort.

Prep Time 15

Cook Time 5

Total Time 20

Servings People

Ingredients

200 g beef fillet finely sliced
30 g Parmesan cheese freshly grated or shaved
2 tbsp pine nuts
30 g rocket leaves
1 tbsp extra virgin olive oil
½ tsp lemon juice
salt to taste
freshly ground black pepper to taste

Instructions

Place the beef fillet in the freezer for about 15 minutes to firm slightly, making it easier to slice thinly.
200 g beef fillet
Using a sharp knife, cut wafer-thin slices and arrange them evenly on chilled serving plates.
In a small dry pan, gently toast the pine nuts over medium heat for 3–4 minutes, shaking the pan often until they turn golden brown. Set aside to cool.
2 tbsp pine nuts
Drizzle the olive oil evenly over the sliced beef and, if using, add a light squeeze of lemon juice for a touch of brightness.
1 tbsp extra virgin olive oil, ½ tsp lemon juice
Scatter the grated or shaved Parmesan across the beef, followed by the toasted pine nuts.
30 g Parmesan cheese
Add a small handful of rocket leaves on top, season lightly with salt and freshly ground black pepper, and serve the parmesan carpaccio immediately while the beef is still cool and fresh.
30 g rocket leaves, salt, freshly ground black pepper

Notes

Parmesan carpaccio is best enjoyed as a light starter or a stylish lunch with a crisp glass of white wine or sparkling water with lemon

Nutrition