Carpaccio with slivers of parmesan, rocket and truffle oil

Recipe by:

Classic beef carpaccio pairs exquisitely with peppery rocket leaves, topped with delicate slivers of parmesan and a drizzle of truffle oil for lunch

Carpaccio with slivers of parmesan, rocket and truffle oil

SERVES

1

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

MINUTES

CUISINE

Italian

COURSE

Main

Method

  1. Chill the meat. Slice the beef fillet with a very sharp knife to a ¼” thick. Place each slice on a piece of oiled parchment paper, cover with another piece of oiled parchment paper.

  2. Roll gently with a rolling pin until almost transparent and double in size.

  3. Peel the parchment paper off the top, invert the meat on to a chilled plate, and gently peel away the other layer of parchment paper.

  4. Drop the rocket leaves on top of the beef and scatter with very thin slivers of Parmesan over the top.

  5. Sprinkle with sea salt and freshly ground pepper.

  6. Drizzle with Truffle oil, or with very best extra virgin olive oil.

  7. Serve immediately with crusty bread. Focaccia or Ciabatta are best.

Ingredients

  • 450g fillet of beef

  • fresh rocket or arugula leaves 

  • 4-5 thin slivers Parmesan cheese 

  • salt and pepper

  • truffle oil 

Method

  1. Chill the meat. Slice the beef fillet with a very sharp knife to a ¼” thick. Place each slice on a piece of oiled parchment paper, cover with another piece of oiled parchment paper.

  2. Roll gently with a rolling pin until almost transparent and double in size.

  3. Peel the parchment paper off the top, invert the meat on to a chilled plate, and gently peel away the other layer of parchment paper.

  4. Drop the rocket leaves on top of the beef and scatter with very thin slivers of Parmesan over the top.

  5. Sprinkle with sea salt and freshly ground pepper.

  6. Drizzle with Truffle oil, or with very best extra virgin olive oil.

  7. Serve immediately with crusty bread. Focaccia or Ciabatta are best.