Beef Carpaccio with Arugula
4 servings
60 minutes
Beef carpaccio with arugula is an exquisite dish of European cuisine that combines the tenderness of thinly sliced beef with the spicy freshness of arugula. This recipe has its roots in Italy, where carpaccio first appeared in Venice in the 1950s. The tender meat, slightly frozen for easy slicing, reveals its flavor through lemon juice, salt, and freshly ground pepper. It is complemented by spicy arugula, thin slices of parmesan, and rich balsamic vinegar. Every detail of the dish is crafted for harmony: the tenderness of the beef, the slight bitterness of the greens, and the sharpness of the cheese. Carpaccio is perfect as an appetizer for festive dinners or for light gourmet enjoyment in a secluded atmosphere.
1
Wash the beef, wrap it in food film, and place it in the freezer for 40 minutes.
2
Remove the meat, slice it thinly. Between two layers of film, pound well, season with salt and pepper. Remove the film and place on a plate.
- Salt: to taste
- Ground black pepper: to taste
3
Sprinkle with lemon juice.
- Lemon juice: 1 tablespoon
4
Place arugula on the meat.
- Rocket (arugula): to taste
5
Slice the parmesan into thin pieces and arrange them on a plate.
- Parmesan (Parmigiano Reggiano): 70 g
6
Drizzle the dish with balsamic vinegar to taste.
- Balsamic vinegar: 1 tablespoon
