Carpaccio Di Wagyu Al Pepe Nero Recipe
Mustard Vinaigrette, Sicilian Olives, Capers, Parmigiano, Harissa Aioli, Charred Sourdough
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Ingredients
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Carpaccio
Mustard Vinaigrette
Toppings
Sourdough
Method
Preparation of Carpaccio
- 1
Slice the Wagyu Beef
Place the Wagyu beef in the freezer for about 30-45 minutes to firm it up. Once firm, use a sharp knife to slice it thinly against the grain. Arrange the slices on a serving plate in a single layer.
- 2
Season the Beef
Sprinkle the black peppercorns and sea salt evenly over the beef slices.
Mustard Vinaigrette
- 3
Mix the Vinaigrette
In a small bowl, whisk together the Dijon mustard, red wine vinegar, and honey. Slowly drizzle in the olive oil while whisking to emulsify the dressing. Season with salt and black pepper to taste.
Assembling the Dish
- 4
Add Toppings
Sprinkle the chopped Sicilian olives, rinsed capers, and shaved Parmigiano cheese over the arranged Wagyu beef.
- 5
Drizzle with Vinaigrette
Drizzle the mustard vinaigrette over the beef and toppings evenly.
- 6
Prepare Harissa Aioli
In a small bowl, mix the harissa paste with a little olive oil to create a smooth aioli. Set aside.
Charred Sourdough
- 7
Final Assembly
- 8
Serve
Serve the Wagyu carpaccio with the charred sourdough on the side and a dollop of harissa aioli for dipping.
