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Beef Carpaccio with Shaved Parmesan
Created by: Howcan Team
Ingredients
- 8 oz beef tenderloin, thinly sliced
- 1 cup arugula
- 1/4 cup shaved parmesan
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Place the thinly sliced beef on a large serving platter, arranging it in a single layer.
- In a small bowl, whisk together 2 tbsp of extra virgin olive oil, 1 tbsp of lemon juice, and 1 tsp of Dijon mustard to make the dressing. Season with salt and pepper to taste.
- Drizzle the dressing over the beef slices, making sure to coat each slice evenly.
- Evenly distribute 1 cup of arugula over the beef slices, scattering it on top.
- Using a vegetable peeler, shave 1/4 cup of parmesan over the beef and arugula.
- Serve immediately and enjoy!
Beef Carpaccio, a classic Italian dish, is believed to have been created in 1950 by Giuseppe Cipriani, the founder of Harry's Bar in Venice. This exquisite dish features thinly sliced raw beef, typically tenderloin or sirloin, drizzled with olive oil, lemon juice, and topped with delicate shavings of Parmesan cheese. The dish is named after the renowned Venetian painter Vittore Carpaccio, known for his use of vibrant reds, which inspired the dish's vivid presentation. Today, Beef Carpaccio with shaved Parmesan can be found in upscale Italian restaurants worldwide, with the best versions often found in Italy, particularly in the northern regions where Parmesan cheese is produced. The key to a perfect Beef Carpaccio lies in the quality of the beef, the sharpness of the Parmesan, and the balance of flavors in the dressing. For a twist, some chefs also incorporate truffle oil or balsamic glaze to elevate the dish's richness.
15 min
4
250 calories
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