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Cold Beef Carpaccio

Desislava KirilovDesislava Kirilov
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Cold Beef Carpaccio
09/08/2021
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Preparation
40 min.
Тotal
40 min.
Servings
1
"This recipe will make you become a passionate fan of carpaccio"

Ingredients

  • beef - 5.3 oz (150 g) beef bon fillet
  • parmesan - 1 oz (30 g)
  • arugula - 1 oz (30 g)
  • lemons - 1 pc.
  • olive oil - 2 tbsp.
  • rosemary - 1 tbsp. grinded
  • black pepper - grains
  • salt - to taste
measures

How to cook

This is a recipe for beef carpaccio alla Topo.

To prepare it, cut the veal very thinly.

Leave it to marinate for 24 hours in a mixture of olive oil, squeezed lemon juice, rosemary and black pepper.

Then put it to freeze at a temperature of minus 20 degrees.

Thus, the cold carpaccio is ready for consumption.

It is usually served on arugula, grated Parmesan, pickled olives, cedar or other nuts or figs - depending on your taste.

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