Roast Beef Carpaccio -Carpaccio di Manzo Arrosto
Recipe Information
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.
parmesan cheese
๐ฅHealthier: nutritional yeast
๐ฐCheaper: pecorino cheese
Pecorino is a less expensive cheese that still offers a similar flavor.
beef tenderloin
๐ฅHealthier: sirloin
๐ฐCheaper: chuck roast
Sirloin provides a leaner option while chuck roast is more economical.
Prepare the dressing by whisking together 50 milliliters of olive oil and 15 milliliters of vinegar until it becomes slightly foamy and creamier.
Add black pepper and salt to the dressing according to taste.
Pour half of the dressing into a bowl with arugula and mix well.
Place the mixed arugula in the center of a serving dish.
Arrange the pre-packaged roast beef slices around the arugula on the serving dish.
Whisk the remaining dressing and add a teaspoon of mustard, mixing well.
Drizzle the dressing over the roast beef, starting from the middle and working outward.
Finish the dish by shaving parmesan cheese over the top.
Cooking Techniques
Equipment Needed
Spice Level:
๐ถ๏ธ๐ถ๏ธ๐ถ๏ธDietary
Allergens
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