I learned the recipe for the classic carpaccio from an Italian woman who lived next door to us. She told me an amazing story about the origin of this dish, which amazed me. Traditionally, carpaccio is served in Italy for any occasion. It does not require much time, but still there are a lot of secrets for preparing this dish. I will tell you about the main ones in my recipe.
Appointment: For breakfast / For lunch / For dinner / Buffet
Main Ingredient: Meat / Beef
Cuisine geography: Italian / European
- Beef tenderloin - 250 Grams
- Arugula - 1 Bunch
- Lemon juice - 2 Tbsp. spoons
- Wine vinegar - 1 tbsp. the spoon
- Dijon Mustard - 1 Teaspoon
- Olive Oil - 120 Milliliters
- Salt - 1/4 Teaspoon
How to cook "Classic Carpaccio"
Prepare the meat, dry it with a paper towel, wrap it in foil and put it in the freezer for 1 hour, wash the arugula and leave it on a paper towel to remove excess moisture.
Cut the meat into thin slices between 3 mm and 6 mm thick. And beat each piece lightly with a hammer.
Place the meat on a plate where you will serve the appetizer. In the middle of the dish, put a salad dressed with vinegar, mustard, salt, olive oil and lemon juice.