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!

Beef Carpaccio with Dijon Balsamic Vinaigrette
 
Prep time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: Italian
Serves: 2
Ingredients
  • 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
Instructions
  1. Put all vinaigrette ingredients into a jar. Close with a lid and shake well until all combined. Taste and season accordingly.
  2. 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.
  3. Decorate with chives, Parmesan shavings, freshly cracked black pepper and some extra vinaigrette.

 

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