Carpaccio Con Ruchetta Recipe
raw piedmontese beef | grana padano | capers | wild arugula | lemon olive oil
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Ingredients
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Beef
Garnishes
Dressing
Method
Preparation of Beef
- 1
Slice the Beef
Using a sharp knife, slice the Piedmontese beef as thinly as possible. It is easier to slice if the beef is slightly frozen. Aim for slices that are about 1-2 mm thick.
- 2
Plate the Beef
Arrange the sliced beef in a single layer on a large serving platter, slightly overlapping the slices for a beautiful presentation.
Garnishing
- 3
Add Grana Padano
Using a vegetable peeler, shave the Grana Padano cheese over the beef slices evenly to add flavor.
- 4
Sprinkle Capers
Evenly sprinkle the capers over the beef and cheese to add a tangy flavor.
- 5
Add Arugula
Place the wild arugula leaves over the garnished beef, evenly distributing them for a fresh touch.
Dressing
- 6
Prepare the Dressing
In a small bowl, squeeze the juice of the lemon and whisk in the olive oil until well combined. Season with salt and pepper to taste.
- 7
Serve
- 8
Final Touch
Optionally, garnish with a sprinkle of freshly cracked black pepper and serve immediately for the best flavor and texture.
