Beef Carpaccio with Truffle and Parmigiano-Reggiano

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© 2021 | http://angiesrecipes.blogspot.com




© 2021 | http://angiesrecipes.blogspot.com


Carpaccio is a traditional Italian gourmet appetizer consisting of raw beef sliced paper-thin, drizzled with olive oil and lemon juice. The most commonly used cut for carpaccio is the centre of the fillet, but sirloin works just as fine.
Carpaccio was invented in the 1950s by Giuseppe Cipriani from Harry's Bar in Venice and it soon became very popular. It was named after Venetian painter Vittorio Carpaccio, known for the characteristic red and white tones of his work.
This carpaccio recipe with true 30-month aged Parmigiano-Reggiano and truffle practically melts in your mouth and is absolutely packed with flavour! A perfect starter to start your five star meal.

  • 120-150 g Beef fillet, organic and grass-fed
  • A handful of arugula
  • Truffle slices soaked in olive oil
  • Parmigiano-Reggiano
  • Extra-virgin olive oil
  • Lemon zest
  • Celtic grey salt
  • Black peppercorns
  • Pink peppercorns
  • A few sprigs of fresh thyme, optional
  1. Wrap the beef in a plastic film and freeze for 30 minutes or until firm.This will make the beef easier to slice.
  2. Rinse arugula and spin dry. Brush 2-3 plates with olive oil and sprinkle with salt and pepper. Set aside.
  3. To make carpaccio, remove the plastic wrap from the beef. Using a sharp knife, cut thin slices across the grain of the beef. Place each slice between two sheets of plastic wrap and, using a rolling pin, flatten the beef until almost paper-thin.
  4. Divide carpaccio slices in a single layer, slightly overlapping, on the plates. Drizzle with extra virgin olive oil and season with lemon zest, salt and peppers.
  5. Place arugula on the carpaccio slices. Shave Parmigiano-Reggiano over the carpaccio and top with a few slices of truffle. Garnish with fresh thyme if using and serve immediately.


© 2021 | http://angiesrecipes.blogspot.com




28 comments:

bread&salt 1/5/21 04:55

Looks great! Ingredients are very rich and healthy. Have a wonderful saturday.

[Reply]
Himawan Sant 1/5/21 05:17

Thank you for introducing me a brand new traditional Italian gourmet appetizer Carpaccio.
I saw it for the first time and it looked delicious.
Greetings from Indonesia.

[Reply]
J.P. Alexander 1/5/21 05:22

Gracias por la receta. Te mando un beso y te deseo un buen fin de semana

[Reply]
Nammi 1/5/21 07:02

Looks very pretty have to admit have never had raw beef so very curious about the taste.

[Reply]
Nancy Chan 1/5/21 07:07

Beautiful presentation but I do not know how to enjoy raw meat.

[Reply]
HAPPY RETIREES KITCHEN 1/5/21 08:21

Wow this dish looks spectacular, I've only ever eaten it once in a restaurant so this is a nice reminder. I love that you call rocket, Arugula, a much nicer word, and with so many spectacular ingredients how could this not be a stand out dish. Just lovely, thanks Angie.

[Reply]
Iwona 1/5/21 08:21

Looks beautiful and yummy :)

[Reply]
Sherry's Pickings 1/5/21 12:16

oh this looks so good angie. how very delicious!

[Reply]
Tom 1/5/21 12:44

...a beautiful dish that I can't pronounce.

[Reply]
DEZMOND 1/5/21 13:11

Never had me truffel, does it taste lecker?

[Reply]
Whats Cookin Italian Style Cuisine 1/5/21 13:44

What a beautifully presented delicious dish!

[Reply]
Martha 1/5/21 14:25

My husband would love this, but I don't think I could bring myself to eat raw beef even as beautifully as you present it.

[Reply]
Brian 1/5/21 14:40

I would totally enjoy that, it looks delicious!

[Reply]
Liz That Skinny Chick Can Bake 1/5/21 19:41

Gorgeous! Bill likes his steaks barely cooked so he'd be delighted with this beautiful carpaccio :)

[Reply]
Martyna 1/5/21 21:34

Very interesting food;)

[Reply]
gloriadelpilar_1994@yahoo.com 2/5/21 02:27

Looks beautiful and delicious Angie!

[Reply]
Natalia 2/5/21 11:24

Oh yum, that looks so pretty! I haven't made carpaccio yet, I think I would love it!

[Reply]
Tanza Erlambang 2/5/21 15:43

beef carpaccio is new for me, but sound delicious....

have a great weekend

[Reply]
foodtravelandwine 3/5/21 03:16

I love the look of your carpaccio!!,.....so fresh and tasty!!.......Abrazotes, Marcela

[Reply]
Yvonne @ Fiction Books Reviews 3/5/21 07:35

Now this is my kind of appetiser, maybe with a little crusty Italian bread on the side. I don't like my steaks cooked rare, but I do enjoy Carpaccio, and Parmigiano-Reggiano is one of my favourite cheeses.

Looks good, even first thing in the morning, I shall be dreaming of this all day now! :)

[Reply]
savorthebest 3/5/21 17:16

oh great flavors here and a fabulous starter dish

[Reply]
Marissa 3/5/21 19:26

I adore beef carpaccio, but have only had it in restaurants. I'm so excited to try making my own with your recipe. Thank you!

[Reply]
Eva Taylor 3/5/21 19:27

This is one of my favourite restaurant meals, needless to say, I haven’t had it for more than a year! I never thought yo make it at home, what a great idea! I have an electric slicer that would be perfect for this, although I find my perfect time for freezing is 2.5-3 hours. I just sliced a roasted beef for sandwiches and it was perfect.
Eva http://kitcheninspirations.wordpress.com/

[Reply]
Raymund 5/5/21 22:31

Wow, truffle and legit Parmigiano, this sounds really delcious

[Reply]
mjskit 7/5/21 00:32

Well this is decadent as all get out. :) This is one of those dishes that one takes their time and savors every single bite.

[Reply]


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