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Warm Beef Carpaccio

1 serving

10 minutes

The original carpaccio is steak tartare, only not minced, but sliced into thin strips. At least that's how it's prepared at the Cipriani restaurant, where it was invented fifty years ago. But "original" doesn't mean "the only one." The carpaccio theme can be worked on further.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
342.8
kcal
17.7g
grams
28.7g
grams
2.8g
grams
Ingredients
1serving
Arugula
15 
g
Beef fillet
70 
g
Pecorino Romano cheese
15 
g
Artichokes
15 
g
Cherry Tomatoes Confit
20 
g
Citronette sauce
8 
g
Olive oil
12 
ml
Balsamic vinegar
2 
ml
Salt
3 
g
Ground black pepper
1 
g
Cooking steps
  • 1

    Mix one part lemon with three parts olive oil.

    Required ingredients:
    1. Olive oil12 ml
    2. Salt3 g
    3. Ground black pepper1 g
  • 2

    Thinly slice the beef like carpaccio and arrange it on a plate.

    Required ingredients:
    1. Beef fillet70 g
  • 3

    Brush with olive oil, sprinkle with salt and pepper to taste.

    Required ingredients:
    1. Olive oil12 ml
    2. Salt3 g
    3. Ground black pepper1 g
  • 4

    Place in the grill salamander and cook until semi-raw, until the meat turns a characteristic gray-red color.

    Required ingredients:
    1. Beef fillet70 g
  • 5

    Drizzle the carpaccio with citronette sauce.

    Required ingredients:
    1. Citronette sauce8 g
  • 6

    Mix arugula, cheese sliced thinly, and artichoke slices with oil.

    Required ingredients:
    1. Arugula15 g
    2. Pecorino Romano cheese15 g
    3. Artichokes15 g
    4. Olive oil12 ml
  • 7

    Arrange the prepared products on the carpaccio, decorate with confit tomatoes, drizzle with aged balsamic, and sprinkle with freshly ground black pepper.

    Required ingredients:
    1. Cherry Tomatoes Confit20 g
    2. Balsamic vinegar2 ml
    3. Ground black pepper1 g

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