Carpaccio is easy and tasty and can be prepared in many ways, with the basis being raw meat of good quality. I have used fillet of beef, which I have frozen and thawed slowly in the fridge.
Beef fillet
Parmesan
Ruccola
Pistachios
Good quality olive oil
Balsamic vinegar, viscous
When the fillet is half-thick, cut it into leaf-thin slices, approx. 100 g per person. Place the meat in a thin layer on a plate or on plates. Sprinkle over pistachios, arugula and parmesan. Drizzle over some good olive oil and a thick balsamic vinegar. Finally, you give the dish a sprinkling of freshly ground salt and pepper.
Serve carpaccio as a starter, lunch or a small evening meal.
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