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
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
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.
Jeg bruger god trøffel olie fremfor citron.
Hej Lars
Det smager også godt 🙂
‘
Dbh Dianna