Carpaccio Di Vitello Recipe
Carpaccio de veau, champignons et pancetta
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Ingredients
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Main Ingredients
Dressing
Garnish
Method
Preparation
- 1
Prepare the Beef
Wrap the beef tenderloin in plastic wrap and freeze for about 1 hour until firm. This will make it easier to slice thinly.
- 2
Slice the Beef
Once firm, remove the beef from the freezer and slice it into very thin slices using a sharp knife. Arrange the slices on a large serving plate, slightly overlapping.
Assembly
- 3
Prepare the Dressing
In a small bowl, whisk together the olive oil, lemon juice, capers, salt, and black pepper until well combined.
- 4
Add Toppings
Distribute the thinly sliced mushrooms and pancetta evenly over the beef slices. Drizzle the dressing over the top.
- 5
Garnish and Serve
Top with arugula and shaved parmesan cheese. Serve immediately.