Lazy man's Carpaccio
Carpaccio di Bresaola:
1 oz shaved romano or parmigiano
8 ounces/ 250 g sliced bresaola (about 8 paper thin slices per person)
4 tbsp good extra_virgin_olive_oil
grinds fresh black pepper
1 small bunch rucola ( arugula ) washed, dried and torn
Lay the *bresaola flat on a big plate, add arugula and toss with mix of olive oil, lemon and salt and pepper. Put shavings of parmigiano-reggiano cheese on the top.
*Bresaola is dried beef and is considered delicacy like Proscuttio
And this is how my regular beef carpaccio looks like.
It's for non-lazy men!
Real Beef Carpaccio with Lime Olive Salsa and Shaved Cheese
juice of 2 limes
1/2 cup red onion (diced)
10 kalamata olive (pitted)
1 tbs fresh parsley (chopped)
4 tbsp olive oil
1 garlic cloves (minced)
2 tsps black peppercorns
1/2 tsp salt
1 lbs beef tenderloin (trimmed)
2 cups arugula
2 oz cheese (romano, asagio etc..shaved)
Heat 3 tablespoons oil in heavy large skillet over high heat. Add beef and sear on all sides, turning every 2 minutes, about 6 minutes total (beef will be rare in center). Top with half of the salsa and.
Slice meat as thinly as possible. Toss arugula with salsa and mound on platter. Surround with meat and shaved cheese.