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Rose carpaccio

  • 25 minutes
  • Easy
  • Appetizers
This is a cold hors-d’oeuvre with meat, nourishing and very appetizing
Veneto

Ingredients: Per 4 servings

  • 1 lb beef fillet
  • 3 oz Parmigiano Reggiano cheese
  • 4 oz artichokes
  • 3 ½ oz champignon mushrooms
  • 2 lemons
  • 3 ½ oz extra virgin olive oil
  • 4 oz arugula
  • salt and pepper to taste

Preparation:

Step 1

Clean the mushrooms and cut into regular slices. Clean the artichokes, cut into wedges and season with oil, salt, pepper and lemon.

Rose carpaccio  - step 1

Step 2

Arrange on a plate a soft layer of rocket which has already been washed and dried and season with a drizzle of oil. Place the artichokes wedges on it.

Rose carpaccio  - step 2

Step 3

Arrange the finely sliced meat in a regular pattern on the plate.

Rose carpaccio  - step 3

Step 4

Season the sliced mushrooms with oil, salt and freshly ground black pepper.

Step 5

Once the dish has been completed, garnish with flakes of parmesan cheese.

Step 6

Emulsify the juice of one lemon with 50 g oil, a little salt, and season the Rose Carpaccio.

Consigli dello chef:

In order to cut the meat evenly, place it for a few minutes in a food quick-freeze so that it is firmer and easier to cut. Since mushrooms and artichokes tend to darken, we suggest seasoning them immediately after cutting with oil and lemon. The mushrooms, artichokes and flakes of parmesan cheese are not found in the traditional recipe but have been added in our revisiting of the recipe to make it more creative and also more appetizing to today’s refined cuisine gourmets.

Food History:

The name of this dish easy tribute to the Renaissance Venetian painter, Vittore Carpaccio, who used a special rose-color in his paintings and inspired the owner of Harry’s Bar in Venice to create this dish, which recalls that shade of rose-color in the color of raw fillet.