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Schiacciata with beef carpaccio, arugula, and sbrinz

17/11/2023

The schiacciata with beef carpaccio, arugula, and sbrinz is a dish that combines the Italian tradition of flattened bread (similar to focaccia) with carpaccio, a dish of Venetian origin consisting of thin slices of raw meat, and the addition of a flavorful cheese like sbrinz, which is a Swiss variety similar to Parmesan.

Ingredients

  • 4 schiacciate (flat focaccia)
  • 400 g of beef carpaccio
  • 100 g of arugula
  • 80 g of sbrinz (or alternatively Parmesan if not available)
  • Extra virgin olive oil
  • Lemon juice
  • Salt and pepper to taste
  • Capers for garnish (optional)

Preparation

  1. Begin by preparing the schiacciate if you wish to make them at home or warm them up if you have bought them ready-made. If making them at home, you can season the dough with oil, salt, and rosemary for added flavor.

  2. Spread the beef carpaccio on the schiacciate, distributing it evenly.

  3. Season the arugula with a drizzle of extra virgin olive oil, a bit of lemon juice, salt and pepper, and then distribute it on the schiacciate over the carpaccio.

  4. Using a grater with large holes, grate the sbrinz (or Parmesan) directly on the schiacciate.

  5. If you like, you can add capers to your dish for an additional touch of savoriness and contrast.

  6. Serve immediately after preparing, to enjoy the freshness and flavors at their best.

Curiosity

Originally, carpaccio was prepared only with beef, but today it can be found in many variations, including raw fish. The contrast between the tender carpaccio, the spicy taste of the arugula, and the strong flavor of the sbrinz makes this dish an excellent combination of flavors and textures. It’s a great option for a light but tasty lunch or an appetizer during a dinner among friends.