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




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.

If you want to subscribe to news from the blog, you can sign up by sending us your email address HERE. The newsletter is completely free.

You can also follow the blog on Facebook .

% d bloggers like this: