Beef Carpaccio with Rocket and Parmesan (Carpaccio di manzo con rucola e scaglie di parmigiano)
Ingredients for 4 persons
720 gr (25.39 oz) Thinly Sliced Beef Tenderloin
100 gr (3.52 oz) Rocket (Argula)
Parmesan Flakes
Juice of 2 Lemons
Extra Virgin Olive Oil
Black Pepper
Salt
Pour 4 tablespoons of olive oil into a bowl, season with salt, a generous pinch of black pepper, the lemon juice and whisk until you have a homogeneous emulsion
If the dressing is not homogeneous add 1 tablespoon of warm water and whisk again very quickly
Arrange a handful of rocket in the centre of a serving plate, season with a pinch of salt, drizzle with olive oil and lay the beef slices on top
Using a vegetable peeler, shave some Parmesan over the beef and spoon the dressing over Carpaccio, garnish with tomato slices or pachino tomato and serve
