Carpaccio Parmigiana Recipe
Filet mignon, eggplant, stracciatella, Parmigiano, black olives, basil pesto, tomato salsa, capers
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Eggplant
Slice the eggplant into thin rounds. Sprinkle salt on both sides and let it sit for about 20 minutes to draw out moisture. Rinse and pat dry.
- 2
- 3
Prepare the Filet Mignon
Season the filet mignon with salt and pepper. Sear in a hot skillet for 3-4 minutes on each side for medium-rare, or to your desired doneness. Let it rest for a few minutes before slicing thinly.
- 4
Assemble the Carpaccio
On a large platter, arrange the grilled eggplant slices. Layer the thinly sliced filet mignon on top of the eggplant.
- 5
Add Cheese and Toppings
Dollop stracciatella cheese over the beef and eggplant. Grate Parmigiano cheese on top, then scatter black olives and capers.
- 6
Drizzle with Pesto and Serve
Drizzle basil pesto over the top and finish with a spoonful of tomato salsa. Serve immediately.
