Carpaccio Di Manzo Recipe

Prepare and slice beef

If not pre-sliced, partially freeze the beef (about 30–45 minutes) until firm but not rock hard. Using a very sharp knife, slice as thinly as possible against the grain (2 mm or less). If slices are irregular, place between two sheets of plastic wrap and gently pound with a flat mallet to even thickness.

Arrange and season

Lay slices in a single layer on a chilled large platter or individual plates, slightly overlapping. Lightly brush or drizzle with 2 tbs extra-virgin olive oil. Sprinkle evenly with 2 tsp fine sea salt and 1 tsp freshly ground black pepper. Cover and chill briefly while you finish other components (no more than 10 minutes).

Toast pine nuts

In a small dry skillet over medium heat, toast pine nuts until fragrant and just golden, about 2–3 minutes, shaking frequently to avoid burning. Remove from heat and cool.

Blend pesto

In a food processor or blender combine 60 g arugula, 15 g basil, cooled pine nuts, 40 g grated Parmesan, 1 garlic clove, 1 tbs lemon juice, 1 tsp salt and 1/2 tsp pepper. Pulse to a coarse paste. With the processor running, slowly drizzle in 60 ml extra-virgin olive oil until the mixture emulsifies into a smooth but slightly textured pesto. Taste and adjust seasoning. If too thick, add up to 1 tbs water to loosen.

Finish

Transfer pesto to a small bowl. Cover and refrigerate until ready to plate. Bring to just below room temperature before serving for best flavor.

Emulsify mustard sauce

In a small bowl whisk together 2 tbs Dijon mustard, 1 tbs white wine vinegar and 1 tbs cold water until smooth. Begin whisking briskly while slowly streaming in 80 ml extra-virgin olive oil to create a thick, glossy emulsion (like a loose mayonnaise). Season with 1/2 tsp salt and 1/4 tsp black pepper. Adjust acidity with a little more vinegar or lemon if desired. Keep chilled.

Make balsamic pearls (agar method)

In a small saucepan whisk together 60 ml balsamic glaze and 1 tsp agar-agar. Bring to a simmer over medium heat, whisking so the agar dissolves. Simmer gently for 1 minute. Remove from heat and let cool for 30–60 seconds so mixture thickens slightly but remains pourable. Meanwhile, chill 500 ml cold vegetable oil in a tall container in the freezer (or use very cold oil). Using a pipette or small spoon, drop small droplets of the warm balsamic into the chilled oil — they will set into beads within a few seconds. Scoop pearls from the oil with a slotted spoon and transfer to a bowl of cold water to rinse off oil, then drain on paper towel. (Yield: about 40–60 small pearls.)

Shave Parmesan

Use a vegetable peeler to shave 40 g Parmesan into thin ribbons. Keep covered until plating.

Arrange a few small dollops (about 1 tsp each) of arugula pesto across the carpaccio slices, spacing evenly. Using a small spoon or squeeze bottle, add small dots of the mustard emulsion between the pesto dollops. Scatter Parmesan shavings over the beef.

Carefully place balsamic pearls on top — 4–6 pearls per serving distributed for visual contrast. Drizzle remaining 1 tbs extra-virgin olive oil lightly over the plate and finish with a few microgreens or small arugula leaves.

Serve immediately with freshly ground pepper at the table. Suggestion: accompany with thin crostini or toasted focaccia.