Carpaccio* Recipe
piedmontese beef | grana padano | capers | wild arugula | lemon olive oil
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Ingredients
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Main Ingredients
Method
Preparation of the Beef
- 1
Chill the Beef
Place the Piedmontese beef tenderloin in the freezer for about 30 minutes. This will firm it up and make it easier to slice thinly.
- 2
Slice the Beef
Once firm, remove the beef from the freezer, and using a sharp knife, slice the beef as thinly as possible. Aim for paper-thin slices for the best texture.
Assembly
- 3
Arrange Beef
On a large serving platter, arrange the beef slices in an overlapping circular pattern, ensuring the slices cover the platter evenly.
- 4
Add Olive Oil
Drizzle the olive oil generously over the arranged beef slices.
- 5
- 6
Add Capers
Sprinkle the capers evenly over the beef and drizzle a little more olive oil if desired.
- 7
Garnish with Arugula
Finish by scattering the wild arugula over the top of the carpaccio.
- 8
Add Grana Padano
Finally, shave the Grana Padano cheese over the top of the carpaccio using a vegetable peeler or a cheese slicer.
