Carpaccio Recipe
Thinly sliced raw meat or fish, typically served as an appetizer.
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Ingredients
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Meat or Fish
Accompaniments
Method
Preparation of Meat or Fish
- 1
Slice the Meat or Fish
Using a sharp knife, slice the beef tenderloin or fresh tuna into very thin slices. For best results, partially freeze the meat or fish for about 30 minutes before slicing.
Assembly
- 2
Arrange the Carpaccio
On a large serving platter, lay out the slices of meat or fish in a single layer, slightly overlapping them.
- 3
Add Accompaniments
Top the sliced meat or fish with a handful of arugula, sprinkle the capers, and shave the parmesan cheese over the top.
- 4
Drizzle and Season
Drizzle the olive oil and lemon juice over the carpaccio. Season with salt and black pepper to taste.