Beef (or Fish) Carpaccio
Ingredients
- Fresh beef filet (can substitute tuna or salmon if fresh beef is not available to be consumed raw)
- Salt and pepper
- Bertozzi Parma Flakes
- Balsamic vinegar
- Arugula
Preparation
- Marinade the beef with salt, pepper, olive oil and balsamic vinegar.
- Place in the fridge for 2 hours (if using fish, you can skip this step).
- Remove from the fridge and thinly slice the beef into large pieces to cpmpletely cover the serving platter.
- Decorate the platter with Bertozzi Parma Flakes, olive oil, balsamic vinegar and a generous amount of arugula. You may also garnish the plate with pesto (optional) by brushing the beef slices with a small amount.
