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Roast Beef Carpaccio -Carpaccio di Manzo Arrosto

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Recipe Information

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Roast Beef Carpaccio

Cultural Context

Originating from Italy, Carpaccio was created in the 1950s and named after the Venetian painter Vittore Carpaccio. Traditionally served as an appetizer, this dish highlights the quality of the beef, often complemented with simple garnishes like arugula and cheese. Today, variations exist globally, with different proteins and toppings, but the essence remains a celebration of raw, high-quality ingredients.

ItalianITappetizer
15 min
easy
4 servings
Servings4
50 milliliters olive oil
15 milliliters vinegar
black pepper
salt
arugula
parmesan cheese
mustard
pre-packaged roast beef

parmesan cheese

๐Ÿฅ—Healthier: nutritional yeast

๐Ÿ’ฐCheaper: pecorino cheese

Pecorino is a less expensive cheese that still offers a similar flavor.

beef tenderloin

๐Ÿฅ—Healthier: sirloin

๐Ÿ’ฐCheaper: chuck roast

Sirloin provides a leaner option while chuck roast is more economical.

1

Prepare the dressing by whisking together 50 milliliters of olive oil and 15 milliliters of vinegar until it becomes slightly foamy and creamier.

2

Add black pepper and salt to the dressing according to taste.

3

Pour half of the dressing into a bowl with arugula and mix well.

4

Place the mixed arugula in the center of a serving dish.

5

Arrange the pre-packaged roast beef slices around the arugula on the serving dish.

6

Whisk the remaining dressing and add a teaspoon of mustard, mixing well.

7

Drizzle the dressing over the roast beef, starting from the middle and working outward.

8

Finish the dish by shaving parmesan cheese over the top.

Cooking Techniques

slicingdrizzling

Equipment Needed

whiskserving dishbowl

Spice Level:

๐ŸŒถ๏ธ๐ŸŒถ๏ธ๐ŸŒถ๏ธ

Dietary

gluten-free

Allergens

milk

Also Known As

Carpaccio di ManzoBeef Carpaccio
Local Name: Carpaccio di Manzo

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