Carpaccio** Recipe
Honoring the Renaissance painter and perfected by Harry’s Bar in Venice, beef Carpaccio from Chickering Farm–with black summer truffle, lemon, arugula, and capers
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Ingredients
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Carpaccio Ingredients
Method
Preparation Directions
- 1
Prepare the Beef
Wrap the beef tenderloin tightly in plastic wrap and place it in the freezer for about 1 hour until firm but not frozen solid. This will make it easier to slice thinly.
- 2
Slice the Beef
Once the beef is firm, remove it from the freezer and unwrap it. Using a sharp knife, slice the beef into very thin slices (about 1/8 inch thick). Arrange the slices on a large serving plate in a single layer.
- 3
Add the Toppings
Drizzle the lemon juice and extra virgin olive oil over the beef slices. Season with salt and black pepper to taste. Scatter the capers over the top.
- 4
- 5
Serve
Serve immediately, allowing guests to enjoy the Carpaccio fresh. Optionally, additional lemon juice and olive oil can be served on the side.
