ReceptnaptárBeef carpaccio with Parmesan
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Ingredients
Method
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- Cut the beef fillet into very thin slices, about 2 mm thick.
- Place the slices between two sheets of plastic wrap and flatten them even more with the flat of a knife.
- Pour a little olive oil onto a large plate, lay the meat on top, season with salt and pepper, and layer the rest of the beef the same way.
- Cover the plate with plastic wrap and refrigerate for half an hour.
- Meanwhile, toast the pine nuts in a dry frying pan.
- Plate the beef on individual plates, and top with the pine nuts, the Parmesan shavings, and a few drops of truffle oil if you have it.
Source: Wikibooks Cookbook – Beef Carpaccio I (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
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