Beef (or Fish) Carpaccio
  • 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
  • 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. 
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