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Rose Carpaccio

di Academia Barilla

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Rose Carpaccio
25 minutes




Ingredients for 4 people

1 pound raw beef fillet
3 ounces Parmigiano Reggiano
1 medium artichoke (about 4 ounces)
1/3 pound white button mushrooms
2 lemons
½ cup extra virgin olive oil
1/3 pound arugula
salt and pepper to taste

Preparation 25 minutes preparation
1. Clean mushrooms and slice thinly, to less than 1/16 inch

2. Cut the tips of the artichokes, remove the tough outer leaves and cut in half, removing the tough stringy fibers

3. Cut into thin wedges

4. Sauté the artichokes in about 5 teaspoons of oil, adding a pinch of salt and freshly ground pepper and lemon juice to prevent discoloration

5. Carefully rinse and dry the arugula

6. Place a handful in the center of an individual serving dish and drizzle with oil

7. Place sliced artichoke on top of the arugula

8. Carefully arrange very thin slices of raw meat on the vegetables

9. Season the sliced mushrooms with a drizzle of oil, a pinch of salt and freshly ground black pepper

10. Place mushrooms on top of the meat

11. Garnish with shaved Parmigiano

12. Emulsify the juice of 1 lemon with 3 ½ tablespoons of oil and a pinch of salt, and use to dress the Rose Carpaccio before serving