Meat carpaccio recipe

Dear readers, carpaccio is a preparation of finely cut raw meat, served mainly as an appetizer. The creator of this recipe is the chef Giuseppe Cipriani, who in 1950 offered it at Harry’s Bar in Venice, and it later became popular during the second half of the 20th century. In our house we love it; we serve it with toasts and stuffed olives. I assure you that you will love it; although, just in case, they have other options: some people prefer other types of snacks.

I hope you enjoy this recipe and thank your cook for today.

meat carpaccio

Ingredients:

• 1 piece of medium thin loin (300 g, preferably from the center of the loin)
• 4 tablespoons of olive oil
• 2 tablespoons lemon juice
• 2 tablespoons good balsamic vinegar
• 1 teaspoon salt or to taste
• ½ teaspoon black pepper
• ¼ cup finely sliced ​​good Parmesan cheese
• ¼ cup fresh arugula

How to prepare Queen Elizabeth II’s favorite biscuit cake

Preparation:

1. Cut the tenderloin into super thin slices and arrange them in a nice dish, placing the slices one next to the other. Drizzle the olive oil on top and, with a brush, try to spread it all over the meat. So far the first step, since, at the moment I am going to serve it, I put the rest of the ingredients.
2. Drizzle the lemon juice slowly, trying to get lemon to fall on top of each slice of meat. Then water the balsamic vinegar doing the same procedure. Sprinkle the salt taking care that each slice has salt, as well as a touch of pepper.
3. Arrange the thin slices of Parmesan cheese on top of the carpaccio and garnish with the fresh arugula. Serve immediately with toast or fresh bread.

Note: Serves approximately 8 people.

Are you interested in other preparations with meat?