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Beef Carpaccio | Italian Classic
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Knuspr-Küche
Ein zeitloser italienischer Klassiker, der durch seine Einfachheit und erstklassige Zutaten besticht. Hauchdünn geklopftes Rinderfilet trifft auf würzigen Rucola, feine Parmesanhobel und bestes Olivenöl. Ein eleganter Vorbote für jedes Menü, der in nur 15 Minuten auf dem Tisch steht.
Ingredients
Preparation method
Fold a sheet of baking paper in half. Draw a circle the size of the serving plate on the paper.
Brush the inside of the paper with a little olive oil and place the meat in the center. Cover with the other half of the paper and carefully flatten the meat with the flat side of a meat tenderizer, working from the center outwards to the drawn circle.
Cut the flattened meat along the line into a regular circular shape. Peel off one side of the paper, invert the meat onto the plate, and carefully peel off the second side of the paper like a sticker. Lightly brush the meat with olive oil, season with salt and pepper.
Chef's tip
With this simple method, you can prepare carpaccio in a flash, without having to freeze the meat beforehand. A meat tenderizer is essential for this recipe.
200 min
Masterpiece
