Carpaccio with rocket and parmesan

Carpaccio with rocket and parmesan

By
From
Encyclopedia of Food and Cookery
Serves
4

The simplest carpaccio is very thin slices of good-quality fillet beef, arranged overlapping on plates, rosette-style. It is then simply dressed with a good olive oil, lemon juice and freshly ground pepper and offered as a first course. Good-quality tuna may be prepared the same way.

Ingredients

Quantity Ingredient
375g beef fillet, trimmed
handful baby rocket leaves, washed and dried
small wedge parmesan
freshly ground black pepper
2 tablespoons fresh lemon juice
60ml extra virgin olive oil

Method

  1. Wrap the beef in plastic wrap and semi-freeze for 1 hour, or until firm but not frozen solid. Using a very sharp knife cut across the grain into very thin slices. To make the slices even thinner, arrange on sheets of plastic wrap, cover with additional sheets of wrap and gently roll them using a rolling pin, testing a slice as you roll to make sure they are not too thin to transfer to serving plates. Roll up the sheets loosely between sheets of baking paper or plastic wrap and chill the beef for at least 1 hour.
  2. Divide the beef among 4 chilled plates, lining the plates with a single layer of the slices. Mound the rocket in the centre with shavings of parmesan made by shaving the wedge of cheese with a vegetable peeler. Each plate should have about 5 shavings, or to taste. Give each serving a good grinding of pepper and drizzle a little of the lemon juice and olive oil over each.
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