Carpaccio is one of those easy dishes you’ll find in whatever Italian restaurant in the world.
It only requires 5 basic ingredients, but make sure they are at very high standard: super fresh raw beef fillet very thinly sliced, fresh arugula/rocket, extra virgin olive oil, a squeeze of lemon and Parmesan shavings.
The name is due to Chef Cipriani ( Have you ever heard about the high-class Cipriani restaurants around the world?), as an homage to the great Italian painter Vittore Carpaccio; the colors of this delicious dish remembered him of the ones used by the painter. The interesting story about the Carpaccio was such a nice discovery for me!
I love the simplicity of this dish, and the true flavors it brings out, is definitely one of my favorite Antipasti !
My version is a little different, I used a Dijon vinaigrette instead of just olive oil and lemon, and decided to go for a roll shape instead of the classic carpaccio on a bed of arugula.
The reason is very easy, I think is just more handy to eat it this way, so that each bite has a little of everything and is full of flavors.
Hope you enjoy remaking that at home, it will be a huge success for a nice romantic dinner!
- 4 slices fresh, raw beef tenderloin, thinly sliced
- ¼ cup Parmesan shavings
- freshly cracked black pepper
- 1 cup baby salad leaves
- Dijon Balsamic Vinaigrette:
- 1 tbsp Dijon grainy mustard
- 1 tsp lime juice
- a pinch of lime zest
- 1 tbsp balsamic vinegar (very good quality)
- 2 tbsp extra virgin olive oil
- ½ tsp capers, well rinsed and finely chopped
- 1 tbsp water
- salt and pepper to taste
- chives (optional) to decorate
- Put all vinaigrette ingredients into a jar. Close with a lid and shake well until all combined. Taste and season accordingly.
- Arrange a slice of beef on a plate, and brush with a little Dijon vinaigrette . Place some baby leaves on top, and roll the meat on itself. Repeat until you have 4 carpaccio rolls.
- Decorate with chives, Parmesan shavings, freshly cracked black pepper and some extra vinaigrette.