3 - 4 Servings Servings
Beef Carpaccio
A classic carpaccio is a timeless and delicious starter that never fails to impress. While simple, the key to perfection lies in using high-quality olive oil. In this recipe, we use our Castillo de Canena extra virgin olive oil, made from hand-picked olives pressed immediately after harvest. The difference in taste is undeniable!
Ingredients
3 tablespoons
Castillo di Canena (250 ml/8.4 fl oz)
3 tablespoons
White Balsamic Vinegar
1 tablespoon
Dill Lemon Mustard (195 g/6.8 oz)
10.5 ounces
smoked beef loin
1.75 ounces
Parmesan cheese flakes
2 cups
arugula
1.5 ounces
pine nuts
to taste
salt
Preparation
- Whisk together the olive oil, white balsamic vinegar, and dill lemon mustard to make a dressing. Season with salt. Briefly toast the pine nuts in a pan.
- Arrange the slices of smoked beef loin on plates. Top with arugula, Parmesan cheese, and toasted pine nuts. Drizzle the dressing over the carpaccio just before serving.
