Beef carpaccio with mozzarella and artichokes
1 serving
20 minutes
Beef carpaccio with mozzarella and artichokes is an exquisite dish inspired by Spanish cuisine that combines the tenderness of beef tenderloin, the creamy texture of mozzarella, and the rich flavor of sautéed artichokes. The history of carpaccio originates in Italy but has gained unique interpretations worldwide due to culinary experiments. The combination of lemon juice, olive oil, and capers highlights the freshness of the meat, while arugula and tomatoes add a spicy touch. This dish is perfect for a light yet elegant dinner served with crispy toast and a glass of white wine. It is a gastronomic journey where each note of aroma reveals the special character of the ingredients, creating a harmony of flavors.
1
Slice the meat into thin pieces, pound it under plastic wrap, and place it on a plate drizzled with a little olive oil. Add salt, pepper, olive oil, and lemon juice. Finely chop the capers and place them on the meat.
- Beef tenderloin: 100 g
- Extra virgin olive oil: 20 ml
- Lemon juice: 10 ml
- Capers: 5 g
2
Cut the artichokes into cubes and sauté them in oil. Add finely chopped garlic, and at the end, add mint. Add a bit of butter to give the artichokes a golden color. Place the artichokes with garlic and mint on the carpaccio.
- Artichokes: 50 g
- Butter: 10 g
- Garlic: 5 g
- Mint: 5 g
3
Cut the mozzarella into cubes and sprinkle over the meat. Garnish with arugula leaves and tomatoes. Serve with croutons.
- Mozzarella cheese: 50 g
- Rocket (arugula): 10 g
- Tomatoes: 5 g
- Fried bread (grenki): 100 g