You may also like
Categories:Viewed: 83 - Published at: 9 years ago
Ingredients
- Mayonnaise: 1/4 cup
- Lemon Juice: 2 tablespoons
- Dijon Mustard: 2 tablespoons
- Salt: 1/2 teaspoon
- Cracked black pepper: 1/2 teaspoon
- Carpaccio (paper-thin slices of beef tenderloin): 16 slices
- Arugula: 1 bunch, washed, dried, and roughly chopped
- Parmesan cheese: 1/4 pound, shaved
Method
- 1.
- Make the mayonnaise sauce by mixing the mayonnaise, lemon juice, and mustard with a whisk.
- 2.
- Season with salt and pepper and set aside.
- 3.
- Lay in a slice of carpaccio, using a 2-inch length of 3-inch pipe as a mold, folding in the sides to fit in the mold.
- Place a mound of chopped arugula on top of the carpaccio and then place another piece of carpaccio on top, folding over to fit the pipe.
- Pull off the pipe and top the stack with shaved Parmesan and fresh cracked pepper.
- Drizzle with mayonnaise sauce.
- Carpaccio is thinly sliced beef tenderloin, but you can also have a carpaccio of any type of meat that is safe to eat raw or cured (such as bison, boar, or duck) or high-quality fish.
- Ask your butcher to prepare the carpaccio for you if you are interested.
- Arugula has a peppery flavor that goes well with the salty Parmesan and tangy taste of lemon, mustard, and mayonnaise.
- Use a flat vegetable peeler to shave Parmesan cheese.
- Use the peeler like you're a peeling a carrot, or cucumber to make thin shaved strips.
- It is common to coat carpaccio with lemon juice and olive oil before serving it.
- They not only help to bring out the taste, but help with freshness and color.
