Classic carpaccio with parmesan and rocket is an elegant, flavourful dish that comes together in no time.
It is perfect as a starter, appetiser or light lunch, served with freshly baked bread on the side.
You can buy carpaccio in most supermarkets or from the butcher, or make it yourself – at heart it is simply a piece of beef topside (or fillet) that has been frozen and sliced wafer-thin.
This version is topped with fresh rocket, a squeeze of lemon, good olive oil and plenty of parmesan shavings. Finish with a generous grinding of black pepper to round the dish off. Simple, but remarkably good, and suited to just about any occasion.
Beef carpaccio with parmesan and rocket
An easy recipe for classic beef carpaccio with parmesan, rocket and toasted pine nuts.
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Ingredients
- 200 g beef carpaccio – topside or fillet
- 4 handfuls rocket
- 40 g pine nuts
- Parmesan shavings
- Olive oil
- freshly squeezed lemon juice
- Salt and freshly ground black pepper
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Method
- Toast the pine nuts in a dry frying pan until golden.
- Arrange the carpaccio on 4 plates, drizzle with a little good olive oil and season generously with freshly ground pepper.
- Top with the rocket, parmesan shavings and pine nuts – drizzle over a little lemon juice and season with salt and, if you like, a little more freshly ground pepper.
- Serve immediately.
Nutrition
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Jeg bruger god trøffel olie fremfor citron.
Hej Lars
Det smager også godt 🙂
‘
Dbh Dianna