Beef Carpaccio with Arugula and Parmesan

Beef carpaccio with arugula and Parmesan is a fresh and elegant appetizer, typical of Italian cuisine’s sophistication. Here is the recipe for preparing this delicious dish:

Ingredients

• 200 g of beef (sirloin or fillet) cut very thin
• 70 g of fresh arugula
• 60 g of Parmesan shavings
• Extra virgin olive oil as needed
• Lemon juice as needed
• Salt and black pepper, to taste

Preparation

1. Make sure the beef is of excellent quality and very fresh, as it will be consumed raw. To facilitate the cutting process, you can put the meat in the freezer for about 30 minutes before slicing it thinly.
2. Arrange the beef slices evenly on a serving plate, covering it entirely. If you prefer, you can also use cling film both under and over the slices and then lightly beat them with a meat mallet to make them even thinner.
3. Season the carpaccio with a pinch of salt and freshly ground black pepper.
4. Drizzle the slices of meat with a stream of extra virgin olive oil and a few drops of lemon juice. The acidity of the lemon will “cook” the meat slightly.
5. Add the washed and dried fresh arugula on top of the meat.
6. Finish the dish by sprinkling the Parmesan shavings over everything.
7. If desired, you can also add one last drizzle of extra virgin olive oil and a bit more lemon juice before serving.

Curiosity

The name “carpaccio” was coined in the 1950s by Giuseppe Cipriani, founder of the famous Harry’s Bar in Venice, inspired by the Venetian Renaissance painter Vittore Carpaccio, known for his use of red and white colors similar to those of the dish.

This dish, in addition to being a real delight for the palate, is also very versatile. For example, if you’re in the mood for a touch of extra sourness, you could add some capers or salted anchovy fillets. Or, if you prefer, you can enrich it with thinly sliced ​​champignon mushrooms dressed with lemon, salt and oil.